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By
Holly DavisAbstract
The chicken skin is sticky and crisp and if you want to barbecue it, I recommend butterflying the chicken and cooking it over barely smouldering coals.
This is arguably the easiest, most delicious roast or barbecued chook ever. Shio-koji, the salt-fermented rice koji, works beautifully as a seasoning for meat as it both tenderises and sweetens. Serve this with a range of tsukemono pickles or steeped vegetable pickles and a big bowl of steamed Asian greens.