Directions

To Prep

1. Prepare the chicken by rubbing it with salt inside and out.
2. In a small bowl, combine Lee Kum Kee Premium Soy Sauce, dark soy sauce, Shaoxing cooking wine, sugar and the ginger juice. Stir well until sugar is dissolved.
3. Cut the butterfly chicken to lie flat then rub all over with marinade and refrigerate uncovered overnight to dry the skin.

To Cook

1. Preheat BBQ with indirect heat (using burners away from the flat plate) to medium/hot temperature.
2. Combine the julienned potato and potato marinate while the BBQ is warming up.
3. Dress the chicken with vegetable oil and place on the BBQ flat plate. Close the lid on the BBQ to begin cooking. (cook with lid down).
4. Cook for approximately 1 hr, checking occasionally to ensure it’s not overcooked. (Meat temperature near the bone should be 75℃)
5. Once ready, remove from the BBQ and rest for 10 to 15 mins.
6. After removing the chicken from the BBQ, drain the potato marinade and cook the potato on the BBQ hot plate while the chicken is resting. (BBQ lid up now)
7. For the dressing sauce, combine all dressing ingredients in a bowl and stir until sugar is dissolved.
8. Cut the chicken and serve with a drizzle of dressing, fresh coriander leaves and the shredded potato on the side.