Traditionally made with duck, this is a twist on a classic recipe and still very tasy.

Ingredients:

• 1 large whole chicken

For the sauce:

• 1 tsp sunflower oil
• 3 garlic cloves, peeled and crushed
• 125ml/4fl oz hoisin sauce, plus extra to serve
• 1 tsp sesame oil
• 2 tbsp black bean sauce
• 1 tbsp rice wine
• 2 tsp caster sugar
• ½ tsp five spice powder
• 2 tbsp light soy sauce

For the pancakes:

• 24 Chinese pancakes
• Bunch of spring onions, trimmed and shredded
• ½ cucumber, cut into thin strips

Method:

1. Preheat the oven to 180ºc / 350ºf / Gas 4.
2. Heat the oil in a frying pan. Add the garlic and fry for 30 seconds. Stir in 75ml /3fl oz of water and the remaining sauce ingredients. Bring to the boil, reduce heat to low and simmer for 1 minute, pour into a bowl and leave to cool.
3. Spoon 5 tablespoons of sauce inside the chicken cavity. Place on a rack in a roasting tin. Brush with sauce and pour 375ml/ 12fl oz water, place in the oven to cook. Half way through brush with any remaining sauce then cook until the chicken is cooked through and juices run clear. 
4. Pour off the juices, remove the meat and slice.
5. Spread some hoisin sauce in the centre of each pancake, top with a few slices of chicken, scatter with cucumber and spring onion, roll the pancake and enjoy.

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