Ingredients
- 1 x 1.5kg free range chicken
- Extra Virgin Olive Oil (EVO)
- 6 garlic cloves, minced (I use micro plane)
- Salt & pepper
- 1 bunch of Chinese broccoli i.e. gai lan
- 2 tablespoons sunflower oil
- Salt
- 3 tablespoons Lee Kum Kee Panda Oyster sauce
- 1/2 cup water
- 1/4 tablespoon cornflour (or 1/2 tablespoon corn starch)
- 1 tablespoon minced garlic (I use microplane)
- 2 teaspoons sugar
- Optional: Your favourite cooked long grain white rice as a side dish.
Method
- Roast chicken: Wash and dry the chicken.
- Cut through one side of the backbone to butterfly the chicken, press down to flatten. I like to leave the parson’s nose and wing tips as they are tasty bits for the cook.
- Place cut side down on a plate lined with kitchen paper and place uncovered in the refrigerator for a couple of hours, as it will help to dry the skin to make it crispy.
- Preheat fan forced oven to 180°C
- Massage minced garlic, salt & pepper and EVO, all over the chicken.
- Line a baking tray/roasting pan with baking paper and place the chicken on the tray. Drizzle more EVO over the chicken. Cook on bottom shelf of oven for 55-60 minutes depending on your oven.
- When roasted, place the chicken on a wooden board and let it rest for a few minutes. Using sharp knife disjoint the pieces into any manner you wish. Once served, spoon the pan juices over the chicken, this is liquid gold!
- Chinese broccoli and oyster sauce: Wash the broccoli and trim off the top leafy ends if brown. Split the thick stalks down the middle, like a wishbone but keep the rest of the stalk and leaves in tact
- In a wide pot, salt some rapidly boiling water and add sunflower oil as it will add a gloss to the finished cooked broccoli. Gently place the broccoli in the water for 3-4 minutes, to your liking. Drain the broccoli and cut the leafy part from the stem. Place both parts on a serving plate.
- In a small saucepan mix water, oyster sauce, cornflour, garlic and sugar. Simmer & stir for 5 minutes so it cooks & thickens.
- Spoon over the Chinese broccoli and serve with the roast chicken.
- Optional: Cook your favourite white long grain rice and serve with the roast chicken and Chinese broccoli.
Product used in recipe
- Lee Kum Kee - Panda Oyster Sauce