Sticky Asian Roast Chicken

Try this roast chicken with a delicious Asian twist!

The chicken is poached in soy sauce and spices then roasted with a sticky, sweet and savoury honey oyster sauce glaze. Serve with fragrant coriander rice and steamed greens.

Sticky Asian Roast Chicken

Prep Time10 mins
Cook Time1 hr 15 mins
Total Time1 hr 25 mins

Ingredients

  • 2 cups Lee Kum Kee Soy Sauce
  • 3 cloves garlic sliced
  • 6 slices fresh ginger
  • 2 whole star anise
  • 1 1/2 litres water

Glaze

  • 1/2 cup Lee Kum Kee Oyster Sauce
  • 3 tbsp manuka honey
  • 1 pack pak choy
  • 500 grams cooked white long grain rice
  • handful coriander, roughly chopped

Instructions

  • In a large pot ( large enough to poach the whole chicken), mix soy sauce and water.  Add garlic, ginger and star anise then bring to boil.
  • Add the chicken, cover and simmer for 30 minutes. Stand chicken in liquid for 5 minutes. Remove chicken and put on a roasting tray. 
  • Preheat oven to 160 ⁰C. Mix honey and oyster sauce in a small bowl to make the glaze. 
  • Brush the chicken with the glazing evenly. Put in the oven and bake for 30-45 minutes until golden and cooked through. 
  • Brush with more glaze every 10-15 minutes during the cooking. 
  • While the chicken is in the oven, cook the rice according to the packet instructions and steam the pak choy. 
  • Garnish chicken with coriander and serve hot with rice and steamed pak choy. 

This recipe was supplied by Lee Kum Kee. For more great recipes like this visit them online 

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