Roasting with leaves

I learnt this from a Chinese cuisine. Try a roast chicken marinated with pepper, salt, ginger, garlic and onion, stuffed with chinese chestnut, carrots and potatoes, sitting on a bed of Pu Er leaves.....

Yummy... it went pretty well, except I must have used a tad too much ginger. Scorching hot!

Oh, and not to forget, mum's tumeric and lemongrass roast.