Makes:
people
Prep Time:
10
Cook Time:
75
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.
This recipe was supplied by Lee Kum Kee. For more great recipes like this visit them online
See more Lee Kum Kee recipes on Kidspot:
Ingredients
1 free range whole chicken
To poach the chicken
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
To Serve
1 pack pak choy
500 grams cooked white long grain rice
handful coriander, roughly chopped
Equipment
- 1 large pot
- 1 roasting tray
- 1 small bowl
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.
