- 4 x size 5 spatchcock
- 1 cup light soy sauce
- ½ cup black vinegar
- ½ cup oyster sauce
- 75g yellow rock sugar
- 1 cup Chinese cooking wine
- large pinch Chinese 5 spice
- 3 Tbsp maltose
- MANDARIN-MANDARIN PANCAKES
- 2 cups plain flour
- ½ tsp fine salt
- 2 tsp dried mandarin powder, see note
- ½ cup boiling water
- ¼ cup ice cold water
- Sesame oil for brushing
- TRUFFLE-GINGER SAUCE
- 1 cup veal jus
- ½ cup Chinese cooking wine
- 2 tsp oyster sauce
- 6cm piece ginger, cut into fine sticks
- 5g black truffle, finely grated
- Sea salt flakes and freshly-ground black pepper
- PICKLED WOMBOK
- 2 cups wombok cabbage, cut into thick strips
- 1 cup coconut vinegar, see note
- 1 cinnamon stick
- 12 cardamon pods
- ¼ cup caster sugar
- 1 tsp fine salt
- ¼ cup Sriracha sauce
- 2 tsp sesame oil
- 1 Tbsp sesame seeds
- root of 2 coriander plants, finely chopped
Preheat oven 100°c. Pat the spatchcock inside and out with kitchen paper. Arrange the spatchcock on a rack set over a tray and bake for ten minutes, set aside. Combine the remanding ingredients in a saucepan with 1 cup water and bring to a gentle simmer. Turn the heat to very low place the spatchcock in the sauce and cook very slowly turning and basting regularly. When the spatchcock in firm return to the rack and bake for a further 15 minutes, basting regularly, until glossy.
Combine the flour, salt and mandarin powder in a bowl and mix well add the boiling water, stir quickly, add boiling water and stir again.
Cover with cling-film and set aside for 1 hour. Take tsp pieces and roll out to thin pancakes brush each with a little sesame oil.
Sandwich pairs of pancakes to together and roll again cook on a moderate non-stick grill for 2 minutes each side, until golden.
Combine all ingredients into a saucepan and simmer gently until thickened.
Place the wombok in a glass jar pressing firmly. Put the vinegar spices and salt in a medium saucepan and boil rapidly for 5 minutes. Strain into a bowl then mix in the siracha and sesame seeds. Boil again then pour over the wombok. Seal, then stand for 4 hours at least before using.
Arrange pancakes on plates. Use a sharp knife to separate spatchcock into section. Place the spatchcock next to the pancakes with pickled wombok and a jug of sauce.