Fri, 6 June 2025
Serves 4 - 6 - 20 mins preparation/35 mins cooking
Ingredients
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.
Wed, 28 May 2025
Chef: Eoin Sheehan
View More.Tue, 27 May 2025
Chef Neil Mulholland
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