Name: Soy and ginger roast chicken
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 4 - 6
Ingredients: 1 chicken (about 1.5kg); 3 tsp grapeseed oil; 80 ml (⅓ 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)

Soy and ginger roast chicken

With Shaoxing wine for sweetness.

Serves 4 - 6

Prep

20M

Cook

1H 5M

Total

1H 25M

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

Ingredients

1 chicken (about 1.5kg)

3 tsp grapeseed oil

80 ml (⅓ 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)

Method

1.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).

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