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Soy and ginger roast chicken

With Shaoxing wine for sweetness.

By Lisa Featherby
  • 20 mins preparation
  • 1 hr 5 mins cooking plus resting
  • Serves 4 - 6
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Chinese-style roast chicken
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.


  • 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)


  • 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.


Drink Suggestion: Purple-foaming sparkling shiraz. Drink suggestion by Max Allen.

  • undefined: Lisa Featherby