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Twice-cooked Asian chicken
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Prep Time:
35 minutes
Cook Time:
80 minutes
Total Time:
115 minutes
Explore Chinese spices and create a delicious classic Chinese chicken dish.
Ingredients:
  • 3 green onions
  • 5 garlic cloves, peeled, bruised
  • 6cm piece fresh ginger, peeled, sliced
  • 3 star anise
  • 1 cinnamon stick
  • 125.00 ml Chinese rice wine (see note)
  • 131.25 gm soy sauce
  • 1.6kg whole chicken
  • 1 long red chilli, thinly sliced
  • Steamed jasmine rice, to serve
  • Asian greens, to serve
  • 43.20 gm hoisin sauce
  • 28.60 gm honey
  • 1/2 tsp Chinese five spice
  • 5.30 gm soy sauce
  • 1/2 tsp dried chilli flakes
  • 1/4 tsp Chang’s sesame oil
Instructions:
  • Preheat your oven to 200°C/180°C fan-forced. Cut 2 onions into 5cm lengths. In a large saucepan over high heat, combine garlic, ginger, star anise, cinnamon, the chopped onion, rice wine, soy sauce, and 3 liters of cold water. Let it come to a boil, then reduce the heat to low.
  • Wash chicken thoroughly, making sure to rinse inside and out. Dry it gently with paper towels. Place the chicken in a pan, breast side down and cook until white, around 40 minutes. Move the chicken to a roasting pan, with the breast side up, and save 1/2 cup of the cooking liquid.
  • While you wait, create the marinade by mixing hoisin sauce, honey, five spice, soy sauce, chili, and sesame oil in a bowl. Set aside 1 tablespoon of the mixture for later.
  • Marinate chicken and roast until golden. Add cooking liquid to pan, brush with more marinade, and continue cooking until dark brown and fully cooked. Let rest before serving.
  • Slice the remaining onion thinly. Cut the chicken into portions and sprinkle with the sliced onion and chili. Serve the chicken with rice, greens, and the flavorful pan juices.

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