“Heihei Huri” - Rotisserie chicken
Brining is where flavour begins. It’s old, simple, and always worth it. The salt does the work, the rest is flavour. Malt vinegar, soy, and lager give it body and depth. Once the chicken is over heat, it turns rich and sticky. Finish with BLAK FIRE for that hit of heat that makes sense.
Method
In a large pot, bring the malt vinegar, soy, salt, sugar, thyme, lager, and garlic to a boil.
Remove from the heat.
Add the ice and water to bring the temperature down fast.
Once cool, submerge the chicken completely in the brine. Cover and refrigerate for 24 hours.
Remove the chicken from the brine. Pat dry with paper towels and place uncovered in the fridge for at least 2 hours to allow the skin to dry. This step gives you that crisp, lacquered finish when you cook.
Roast or cook on a rotisserie for 45–55 minutes, until the internal temperature reaches 72°C.
Chop into primal cuts and drizzle generously with BLAK Fire.
Serve with Thai sticky rice and a green salad dressed with lime and chilli.
Ingredients
1 whole chicken (about 1.5–2kg)
4½ tablespoons malt vinegar
¾ cup soy sauce
1 tablespoon ground pimento (allspice)
1¼ cups lager
1½ cups caster sugar
2 teaspoons garlic, crushed
1 teaspoon thyme
3 tablespoons salt
4 cups water
2 cups ice
CHEF note:
*
CHEF note: *
The drying stage is key, it’s what gives you that blistered, glassy skin that cracks when you bite. Once brined, you dont have to ROTISSERIE, you can roast it whole, break it down and grill it hard over coals, or smoke it slow until it bangs. Serve it with charred potatoes tossed in the chicken fat or crispy bitter leaves hit with more blak fire. Keep it humble so the chicken stays the story.
Spiced Soy Chilli Sauce
£7.50
Use it on bacon sandwiches, fry ups, grilled chicken, pork, or fish. Stir it through a slow-cooked chicken dish and it settles in like it was part of the base. Put a little on greens and the flavour snaps into place. Broccoli, green beans, cabbage, all taste brighter and cleaner with a small amount mixed in.
BLAK FIRE won two stars at the 2024 Great Taste Awards and now sits proudly on the shelves at Fortnum & Mason and Selfridges. It’s earned its place at your table. This wasn’t made for judges or trends. It was made for food.
You taste pimento and cinnamon first, then the vinegar cuts through. Soy and molasses carry the salt and sweetness, and the scotch bonnet walks in calm and confident, it's not aggressive, rather slow and steady, this taste leaves you moist and wanting more.
Ingredients (Allergens in capitals)
Spring onions, MALT VINEGAR, brown sugar, ginger, garlic, coriander, scotch bonnet chilli, SOY SAUCE, vegetable oil, ground allspice, ground cinnamon, dried thyme, cayenne pepper, water, xanthan gum.