“We will never forget the first time we landed in Dali in Yunnan Province. The doors of the aeroplane opened and we were greeted by a vista of wonderful open spaces and clean, fresh air - such a welcome relief after spending time in China's hectic and relentless cities. We ate a version of this simple dish at one of the many restaurants dotted around the incredibly beautiful Erhai Lake.” - Leanne Kitchen & Antony Suvalko

SERVES 4

1½ tsp Sichuan peppercorns

1 x 1.6 free-range chicken**

6 garlic cloves, finely chopped

1 tbsp sea salt

1 tbsp vegetable oil

1½ tsp coarsely ground black pepper

lime halves, to serve

pickled daikon and chilli paste and to serve (optional)

Mint salad

50g (2 cups lightly packed) mint leaves and tender sprigs

1 garlic clove, finely chopped

4 tsp clear rice vinegar, or to taste

2½ tbsp lime juice, or to taste

large pinch of caster sugar

2 tsp sesame oil

4 tsp peanut oil

Dry-roast the peppercorns in a small, heavy-based frying pan over medium-low heat, shaking the pan often, for 3-4 minutes or until fragrant. Cool, then transfer to a mortar (or an electric spice grinder) and pound with the pestle to form a coarse powder.

Using poultry shears or a large kitchen knife, cut down either side of the backbone of the chicken and remove the backbone; reserve the backbone for stock. Open the chicken out, place it on a board skin side up, then firmly press down to flatten and break the breast bone. Trim any excess skin or fat. Place the chicken in a large bowl and add the garlic, sea salt, oil, ground Sichuan pepper and black pepper. Rub the mixture over the chicken, then stand for at least 30 minutes or up to 2 hours (refrigerate the chicken if you intend to marinate it for a longer).

Heat a chargrill pan or barbecue grill plate to medium-high. Cook the chicken, skin side down, for 20 minutes, then turn and cook for another 15-20 minutes or until the thickest part registers 74°C using a digital thermometer. Or, check to see it’s cooked by piercing the thigh through the thickest part – if the juices don’t clear, continue cooking for a few more minutes until they do.

While the chicken is cooking, make the mint salad. Wash and gently pat the mint leaves dry. Combine the garlic, vinegar, lime juice, sugar and oils and mix well, then taste and adjust the seasoning by adding a little more vinegar and lime juice if needed. Add the mint leaves and toss until well coated in the dressing then transfer to a bowl.

When the chicken is cooked, place on a platter, then cover with foil and rest for 5 minutes. Cut through the bone into large pieces using a cleaver or a large, sharp knife. Serve with the mint salad and lime halves, and with the pickled daikon and fresh chilli paste passed around, if using.

**This recipe originally used 4 x 500g spatchcocks. If you’d like to use these instead, follow the same method but cook them for 25 minutes.

More cookbook recipes…