Chinese-Style Shaoxing Pot Roast Chicken Chinese-Style With Soy Spiced Jasmine Rice
Recipe by Chef Kwanghi Chan.
Servings:
5
yield(s)
Prep Time:
20
mins
Cook Time:
35
mins
Total Time:
55
mins
Ingredients
-
1
chicken (about 1.5kg) or 6 leg pieces
-
3
tsp
Donegal Rapeseed Oil
-
80
ml
butcher quality chicken stock
-
60
ml
Shaoxing wine
-
60
ml
light soy sauce
-
1
tbsp
dark soy sauce
-
1
tbsp
sesame oil
-
15
g
ginger
(finely grated)
-
1
garlic clove
(crushed)
-
1
pinch coarsely ground white pepper
-
4
scallions
(trimmed)
To serve:
-
black sesame seeds
-
steamed jasmine rice
-
Chinese chilli paste
((optional))
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.