1 hot whole roast barbecue chicken
1 bunch Chinese broccoli, halved
150g sugar snaps, trimmed
150g snow peas, trimmed
2 Tbsp peanut oil
1 tsp sesame oil
1/3 cup oyster sauce, warmed
Steamed rice, to serve
1/4 cup maple syrup
1/4 cup firmly packed brown sugar
1/2 cup char siu sauce
2 star anise
1/2 tsp Chinese five-spice powder
To make glaze, put all ingredients in a small saucepan over a low heat, stirring until sugar has dissolved. Simmer for 5 minutes or until a glaze forms. Set aside.
Cut chicken into 8 pieces and brush with glaze.
Steam vegetables for 2 minutes, then transfer to a serving platter. Pour oils into a small saucepan over medium heat and cook for 1 minute or until hot.
Serve glazed chicken with greens and steamed rice.