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How to make Twice cooked soy sesame chicken

Yield = 6
Prep time: 2:50
Cook time: 0:55
Total time: 3:45

Ingredients

  • 1.5kg whole chicken
  • 2 green onions, cut into 5cm lengths
  • 6 garlic cloves, bruised
  • 6cm piece fresh ginger, sliced
  • 3 star anise
  • 1 cinnamon stick
  • 1/2 cup Chinese rice wine
  • 1/2 cup dark soy sauce
  • 1 long red chilli, halved lengthways
  • Extra long red chilli, sliced, to serve

Marinade

  • 1 1/2 tablespoons honey
  • 1/2 teaspoon Chinese five spice
  • 1 tablespoon dark soy sauce
  • 1 teaspoon sesame oil

Method

  • Step 1 Pat chicken dry with paper towel.
  • Step 2 Place onion, garlic, ginger, star anise, cinnamon, rice wine, soy sauce and chilli in a stock pot. Add chicken to pot. Add 3 1/2 litres cold water (see note).
  • Step 3 Bring to the boil over high heat. Reduce heat to low. Simmer, uncovered, for 20 minutes or until chicken has turned white. Remove from heat. Stand chicken in stock mixture for 20 minutes. Transfer to a baking paper-lined baking tray. Refrigerate, uncovered, for at least 2 hours (or overnight, if time permits).
  • Step 4 Preheat oven to 220C/200C fan-forced. Combine marinade ingredients in a small bowl. Place a lightly greased wire rack in a roasting pan. Place chicken on wire rack. Brush chicken with 1/2 the marinade.
  • Step 5 Roast for 30 to 35 minutes, basting chicken with remaining marinade during cooking, or until juices run clear when thigh is pierced with a skewer and skin is dark brown. Transfer chicken to a plate. Cover with foil. Set aside to rest for 10 minutes. Take chicken to the table whole, then cut into portions. Serve sprinkled with sliced chilli.