Category: Mains
Yields:
5 Servings
Difficulty: Medium
Prep Time: 20 Mins
Cook Time:
35 Mins
Total Time:
55 Mins
Recipe by Chef Kwanghi Chan.
Ingredients
- To serve:
Instructions
- Preheat oven to 200C. Place chicken in a roasting pan or large casserole and brush with oil.
- Sear the chicken skin side down until golden brown and turn, 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 for whole Chicken OR 30mins for the leg pieces.
- Set aside to rest in a warm place (15 minutes).
- Scatter the chicken with sesame seeds, scallions and serve with steamed rice and Chinese chilli paste.