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).
Scatter the chicken with sesame seeds, and serve with steamed rice and Chinese chilli paste.