Chinese-Style Pot Roast Chicken With Soy Spiced Jasmine Rice

Fri, 6 June 2025

Serves 4 - 6 - 20 mins preparation/35 mins cooking 

Ingredients

• 1 chicken (about 1.5kg) OR 6 Leg pieces from your local butcher
• 3 tsp donegal rapeseed oil
• 80 ml butcher-quality chicken stock
• 60 ml Shaoxing wine
• 60 ml light soy sauce
• Star anise
• 1 tbsp dark soy sauce
• 1 tab of Sesame oIl 
• 15 gm ginger, finely grated
• 1 garlic clove, crushed
• 1 pinch of coarsely ground white pepper
• 4 Scallions onions, trimmed

To serve: black sesame seeds, steamed jasmine rice and Chinese chilli paste (optional)

Method

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 optional.