Hainanese Spatchcock Chicken

Heat the oven to 200°C and line a baking tray with baking paper. Slice the shallots in half and place them on the tray. In a small bowl, mix the dark soy sauce, rice vinegar, sugar and salt to make the marinade.

To spatchcock the chicken, flip the chicken over breast-side down. Use strong kitchen scissors to cut along both sides of the backbone and remove it. Place the backbone between the shallots, then lay the chicken on top, breast-side up. Brush the chicken all over with the marinade and roast for 45-50 mins, or until cooked through.

Rinse the rice under cold water until the water runs clear, then drain. Crush the garlic and slice the ginger into 1cm pieces.

Heat a drizzle of sesame oil in a saucepan over a medium heat. Add the garlic and ginger, cooking for 1 min until fragrant. Stir in the rice and coat the grains in the oil until glossy. Pour in the water, add the sugar and salt, and bring to the boil. Reduce to the lowest heat, cover with a lid and cook undisturbed for 20 mins.

For the gravy, finely grate the ginger. Trim and finely slice the whites of the spring onions, setting the greens aside for the slaw. Add the grated ginger and spring onion whites to a bowl with the sesame oil, rice wine vinegar and sugar. Season with salt and set aside. Once the chicken is cooked, pour the roasting juices into the bowl and stir to combine.

For the slaw, thinly slice the reserved spring onion greens into long strips and place them in a bowl of ice water until they curl. Drain, then season with sesame oil and salt.

Before serving, carve the chicken and fluff the rice. Divide the rice between bowls and top with the chicken and spring onion slaw. Drizzle over the Hainanese gravy. Serve with chilli oil and lime wedges.