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Orange and soy chicken
Orange and soy chicken
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Create an Asian-inspired roast chicken for a delicious twist on a classic favorite.
Ingredients:
  • 1.5kg whole chicken
  • 1 orange
  • 2cm piece fresh ginger, thinly sliced
  • 1 cinnamon stick
  • 2 star anise
  • 40.00 ml char siu sauce
  • 20.00 ml shao hsing (Chinese cooking wine)
  • 21.00 gm soy sauce
Instructions:
  • Remove and discard the chicken neck, then rinse the whole chicken under cold water, including the cavity. Boil a large saucepan of water over high heat and gently place the chicken into it. Boil for 4 to 5 minutes until the skin is just firm. Drain and pat the chicken dry with paper towel. Grease a wire rack and place it in a large roasting pan lined with foil.
  • Preheat your oven to 200°C/180°C fan-forced. Grate the zest from an orange finely. Juice one half of the orange and cut the other half into quarters. Stuff the chicken cavity with the orange pieces, ginger, cinnamon stick, and star anise. Seal the cavity with toothpicks and tie the legs with kitchen string. Arrange the chicken breast-side up on a wire rack.
  • In a bowl, mix together char siu sauce, wine, soy sauce, 1 teaspoon of orange zest, and 1 tablespoon of orange juice.
  • Coat the chicken completely with ¼ of the sauce. Roast the chicken for 1 hour, brushing with the rest of the sauce every 10 minutes, until golden brown and the thigh juices run clear when pierced with a skewer. Loosely cover with foil and let it rest for 10 minutes before serving.

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