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Soy-lacquered roast chicken with broccoli and mushroom stir-fry
Soy-lacquered roast chicken with broccoli and mushroom stir-fry
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Prep Time:
490 minutes
Cook Time:
75 minutes
Total Time:
565 minutes
Indulge in Curtis Stone's savory Asian roast chicken paired with flavorful broccoli and mushroom stir-fry.
Ingredients:
  • 83.75 gm golden syrup
  • 65.63 gm soy sauce
  • 20.00 ml red wine vinegar
  • 1 whole chicken (about 2.1kg)
  • 1/2 tsp hot chilli flakes
  • 1/4 tsp corn flour
  • 36.80 gm canola oil
  • 2 garlic cloves, thinly sliced
  • 2 heads broccoli (about 600g total), cut into florets, stems peeled and thinly sliced
  • 200g shiitake mushrooms, stemmed, thinly sliced
  • 400.00 gm freshly steamed jasmine rice, for serving
Instructions:
  • Combine golden syrup, soy sauce, and vinegar to make a flavorful lacquer. Prepare a large baking tray by lining it with foil and setting a wire rack on top. Lay the chicken on the rack. Coat the chicken with 2 tablespoons of the lacquer and sprinkle it inside and out with 1 teaspoon of sea salt flakes. Refrigerate the chicken, uncovered, for a minimum of 8 hours and up to 2 days.
  • Preheat the oven to 190C (170C fan-forced). Brush the chicken with 1/2 tablespoon of lacquer and roast it uncovered for 40-45 minutes. Tent the chicken with foil and continue roasting for about 1 hour and 15 minutes or until an instant-read thermometer inserted into the thickest part of the thigh reads 74C and the juices run clear. Brush the chicken all over with 1 tablespoon of lacquer and let it rest for 10 minutes before serving.
  • In a small bowl, combine 3 tablespoons of soy sauce, chili flakes, cornstarch, and 2 tablespoons of water to make the sauce. Set aside. In a hot wok or large frying pan, add oil and quickly stir-fry the garlic until golden and fragrant. Add broccoli and mushrooms, stir-fry for 3 minutes until cooked. Pour in the sauce, toss to coat, and serve.
  • Present the carved chicken alongside a colorful medley of stir-fried vegetables and fluffy rice.

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