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How to make Soy lacquered roast chicken with broccoli and mushroom stir fry

Yield = 4
Prep time: 8:10
Cook time: 1:15
Total time: 9:25

Ingredients

  • 1/4 cup golden syrup
  • 1/4 cup soy sauce
  • 1 tablespoon red wine vinegar
  • 1 whole chicken (about 2.1kg)
  • 1/2 teaspoons hot chilli flakes
  • 1/4 teaspoon corn flour
  • 2 tablespoons canola oil
  • 2 garlic cloves, thinly sliced
  • 2 heads broccoli (about 600g total), cut into florets, stems peeled and thinly sliced
  • 200g shiitake mushrooms, stemmed, thinly sliced
  • 2 cups freshly steamed jasmine rice, for serving

Method

  • Step 1 In a small bowl, whisk golden syrup, soy sauce and vinegar to form lacquer. Line a large heavy rimmed baking tray with foil and place a wire rack inside. Place chicken on rack. Brush 2 tbs of lacquer all over chicken and sprinkle chicken inside and out with 1 teaspoon of sea salt flakes. Refrigerate uncovered for at least 8 hours and up to 2 days.
  • Step 2 Preheat oven to 190C (170C fan-forced). Brush 1/2 tablespoons of lacquer over chicken and roast chicken, tenting it with foil after 40 or 45 mins, for about 1 hour 15 mins, or until an instant-read thermometer inserted into thickest part of thigh registers 74C and juices of chicken run clear. Brush chicken all over with 1 tablespoon of lacquer and rest for 10 mins.
  • Step 3 Meanwhile, in a small bowl, whisk 3 tablespoons of lacquer, chilli flakes, corn flour and 2 tbs of water to blend and reserve sauce. Heat a wok or large heavy frying pan over high heat. Add oil and, when hot, add garlic. Cook, stirring, for about 10 seconds, or until golden and toasted. Add broccoli and mushrooms and stir-fry for about 3 mins, or until mushrooms are cooked and broccoli is crisp-tender. Stir in reserved sauce and toss to coat.
  • Step 4 Carve chicken and serve with stir-fried vegetables and rice.