Sticky Chinese BBQ Chicken

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Today was Cup day here in Melbourne so we had a public holiday, I took the chance to have some of my family around for lunch. I saw this recipe a couple of weeks ago and I have been waiting for the chance to give it a go. I was a little time consuming but the end result was worth it. If you were going to try and make this during the week you could do it over 2 nights quite easily. You could cook the chicken in the stock one night and refrigerate until the next day. Then bast and roast for serving.

So firstly to prepare the stock. In a large stock pot place the spring onions, brown onion, chillies, 3 star anise, 2 cinnamon stick, ginger, garlic, soy sauce, cooking wine, sugar and water. Bring to the boil over a high heat. Add the chicken to the pot breast side down and allow the pot to return to the boil. Reduce the heat to medium and cook for 20 minutes.

Remove the pot for the burner and cover with a lid and allow to stand for 1 hour. After the hour remove the chicken from the stock and place in the refrigerator for at least half an hour. (If you are going to make it over 2 nights at this point make sure you cover the chicken with cling wrap when you place it in the fridge. You can then continue with the recipe the next night.)

Preheat your oven to 200 degrees Celsius. To make the marinade place the char sui sauce, oyster sauce, cooking wine and maple syrup (the original recipe said to use corn syrup, however I couldn't find any so I substituted it for maple syrup,) into a small saucepan. Place over a high heat and bring to the boil. Reduce the heat to low and cook for a further 5 minutes, stirring occasionally. Allow to cool slightly.

Place the remaining star anise, cinnamon sticks and the orange peel in the cavity of the chicken. Tie the chickens legs with some kitchen string. Line the base of a roasting tray with foil. Spray the roasting rack with cooking spray and place in the tray. Place the chicken on the roasting rack and brush with the Char sui marinade. Place in the oven and roast for 35-40 minutes, brushing with the marinade every 10 minutes.


I served mine with some stir fried vegetables and some honey and thyme roasted carrot (will post shortly.) Because the chicken is first cooked in the master stock it makes the chicken extremely moist. I used some of the marinade to stir through the vegetables as shown below. I used mini bok choy, baby corn, mixed mushrooms and broccoli for my stir fried vegetables.


Until next time, Happy Cooking, Kate.

 ***Ingredients

 Stock

  • 5 spring onions, cut in half and washed
  • 1 brown onion, peeled and quartered
  • 2 long red chillies
  • 100 grams fresh ginger, peeled and sliced
  • 6 cloves garlic, bruised
  • 60 ml light soy suace
  • 250 ml Chinese cooking wine
  • 1/4 cup caster sugar
  • 4 litres water
  • 1.8 kg chicken
  • 3 whole star anise
  • 2 cinnamon, stick
Marinade
  • 60 ml oyster sauce
  • 60 ml  Chinese cooking wine
  • 115 grams char siu sauce
  • 60 ml maple syrup
Chicken cavity
  • 3 whole star anise
  • 1 cinnamon, stick
  • Peel of 1 orange

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