Project Description

Chinese-Style Roast Chicken

This recipe transforms a simple roast chicken giving it a lovely Chinese flavour. Serve it with steamed or simple rice or stir-fried greens. This recipe for Chinese-style roast chicken is also gluten-free if you use gluten-free soy sauces and chicken stock.

Serves 4 – 6
Preparation 20 minutes
Cooking 1 hour + 10 minutes resting

Ingredients

1 chicken (about 1.5 – 1.8kg)
2 teaspoons (10ml) sesame oil
1 tablespoon (20ml) dark soy sauce
1/3 cup (80ml) chicken stock
¼ cup (60ml) Shaoxing wine
¼ cup (60ml) light soy sauce
1 garlic clove, crushed
1 pinch of coarsely ground white pepper
2 tablespoons finely shredded fresh ginger
4 green onions, trimmed and thinly sliced
2 tablespoons (40ml) peanut oil
To serve: black or white sesame seeds and Chinese chilli paste

Method

1. Rinse and dry the chicken. Combine dark soy sauce and 1 teaspoon sesame oil and rub all over it. Place in a large bowl and refrigerate, uncovered for a few hours or overnight, turning occasionally.

2. Preheat oven to 200°C. Line a baking tray with baking paper.

3. Place chicken in a baking tray. Combine stock, Shaoxing, soy sauce, ginger, garlic and pepper in a jug, then pour over chicken. Roast, breast side up for 20 minutes. Baste with the sauce and add a little water to the pan if it is dry. Turn over and cook for another 20 minutes. Turn over and baste again and cook for a final 30 minutes or until chicken is cooked through and juices run clear when the thigh is pierced with a skewer. Cover loosely with foil and rest in a warm place (10 minutes).

4. Carve the chicken and place on a warm platter. Scatter with g

inger and green onions. Heat peanut oil and remaining sesame oil until smoking, then pour over the chicken and the ginger and green onion will sizzle and become aromatic. Sprinkle with sesame seeds and serve with steamed rice, stir-fried greens and Chinese chilli paste.

 

Lyndey’s Note: If you like a “cleaner” bake, rather than combining the sauce ingredients and pouring over in the baking tray, you can simmer them together for 2 – 3 minutes and pour over the cooked chicken.

Other chicken recipes:

Moroccan Chicken, Chickpea, Carrot & Spinach Salad

Parmesan Polenta Chicken Strips

Chia crusted Moroccan Chicken Breast with Chia Couscous