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Chinese-style roast chicken

Shaoxing wine, soy sauce and ginger give this chicken a lovely Chinese flavour. Serve it with steamed rice, or simple fried rice or stir-fried greens.

You'll need

1 chicken (about 1.5kg) 3 tsp grapeseed oil 80 ml (1/3 cup) butcher-quality chicken stock 60 ml (¼ cup) Shaoxing wine 60 ml (¼ cup) light soy sauce 1 tbsp dark soy sauce 15 gm ginger, finely grated 1 garlic clove, crushed 1 pinch of coarsely ground white pepper 4 spring onions, trimmed To serve: black sesame seeds, steamed jasmine rice and Chinese chilli paste (optional)


  • 01
  • Preheat oven to 200C. Place chicken in a roasting pan or large casserole and brush with oil. Combine stock, Shaoxing, soy sauces, ginger, garlic and pepper in a bowl, then pour over chicken and add spring onions. Roast, basting occasionally and adding a little water to the pan if it becomes dry, and turning spring onions occasionally, until chicken is cooked through and juices run clear when the thigh is pierced with a skewer (55 minutes to 1 hour). Set aside to rest in a warm place (15 minutes).
  • 02
  • Scatter the chicken with sesame seeds, and serve with steamed rice and Chinese chilli paste.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Purple-foaming sparkling shiraz.

Featured in

May 2015

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