Name: Char siu and orange chicken pot roast
Prep time: 15 min
Cook time: 100 min
Total time: 115 min
Yield: 4-6
Ingredients: 1.6kg whole chicken; 20g butter, chilled, thinly sliced; 2 thin slices orange, plus extra; 1⁄2 orange, cut into wedges; 2 red onions, cut into; 2cm-thick rounds; 2 stalks celery, cut into 3cm lengths; • 2 small carrots, cut into; 2cm-thick rounds; 200g button mushrooms, halved; 4 cloves garlic, smashed; 2cm piece ginger, thinly sliced; 2 star-anise; 2 tsp pink peppercorns; 500ml chicken stock; 250ml water; 1 Tbsp soy sauce; 2 Tbsp char siu sauce (available from Asian grocery stores and large supermarkets); Black sesame seeds, to garnish; Coriander sprigs, to garnish

Char siu and orange chicken pot roast

A twist on a favourite Chinese barbecue flavour, char siu, this tender roast chicken is a fusion explosion!

Serves 4-6

Prep

15M

Cook

1H 40M

Total

1H 55M

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Ingredients

1.6kg whole chicken

20g butter, chilled, thinly sliced

2 thin slices orange, plus extra

1⁄2 orange, cut into wedges

2 red onions, cut into

2cm-thick rounds

2 stalks celery, cut into 3cm lengths

• 2 small carrots, cut into

2cm-thick rounds

200g button mushrooms, halved

4 cloves garlic, smashed

2cm piece ginger, thinly sliced

2 star-anise

2 tsp pink peppercorns

500ml chicken stock

250ml water

1 Tbsp soy sauce

2 Tbsp char siu sauce (available from Asian grocery stores and large supermarkets)

Black sesame seeds, to garnish

Coriander sprigs, to garnish

Method

Preheat oven to 180°C. Using fingertips, separate chicken skin from flesh. Insert butter and orange slices under skin.

In bottom of a large heavy-based ovenproof saucepan with lid arrange onion, celery, carrots, mushrooms, garlic, ginger, star-anise, peppercorns and extra orange wedges. Sit whole chicken on top of vegetables and pour over stock, water and soy sauce. Cover with lid and roast for 1 hour 20 minutes.

Remove from oven and brush char siu sauce over chicken. Return uncovered pan to oven. Cook for 20 minutes or until chicken is cooked through and skin is golden and sticky. To serve, garnish with sesame seeds and coriander.

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Ingredients

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