- 1.5kg chicken
- 100ml oyster sauce
- 4 tbs soy sauce
- 3 tbs soft brown sugar
- 4 garlic cloves, roughly chopped
- 1 small red onion, chopped
- Chinese chilli sauce
- Asian greens
- 1 tbs oil
- 3cm piece ginger, peeled and finely sliced
- 3 heads bok choy, quartered lengthways
- 1 tbs mirin
- 45ml chicken stock
- ½ tsp sugar
- 1 tsp sesame oil
- Preheat the oven to 200°C.
- Rinse the chicken, pat dry and prick deeply all over with a fork.
- Blend the oyster sauce, soy sauce, sugar, garlic and onion in a food processor until finely chopped. Rub the marinade all over the chicken, inside and out, reserving some marinade for basting.
- Put the chicken, breast side up, in a large roasting tray. Roast for 30 minutes then brush with the marinade. Repeat this step. Roast for another 30 minutes or until the juices run clear when you prick the thickest part of the thigh (cover the chicken with foil if it’s browning too quickly). Let the chicken rest for 10 minutes before carving, Chinese style, into pieces through the bone.
- For the Asian greens – heat a wok over high heat and add the oil. When hot, stir-fry the ginger until fragrant. Add the bok choy and cook for 1-2 minutes or until the leaves start to wilt. Add the mirin, chicken stock and sugar and season with sea salt to taste. Stir-fry for a further minute. Transfer to a serving plate, pour over the cooking juices and drizzle with sesame oil and garnish with sprouts and coriander.