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  • Recipe Room  »  Roast Chinese chicken with baby corn



    • 1.5kg free range chicken
    • ½ bunch shallots
    • ¼ cup soy sauce
    • ¼ cup oyster sauce
    • ¼ cup diced sliced shiitake mushrooms
    • 6cm piece ginger, cut into batons
    • 2 punnets baby corn, split
    • 2 long red chillies, sliced finely

    Roast Chinese chicken with baby corn

    roast chicken baby corn


    Preheat oven to 200°C. Fill the chicken’s cavity with shallots and place the bird in a large lidded casserole dish with the soy, oyster sauce, mushrooms and ginger.

    Baste well, fit the lid, then bake for 1 hour.

    Add the corn, baste well, then bake for another hour. Stir in the chillies, then carve and serve.

    Submitted by
    Fast Ed

    Tips and Tricks

    • Try making your own chicken stock to get more out of your chicken bones and carcasses. Its also a great way to make the most out of leftover vegies and herbs. Make a big batch and freeze in small portions for added convenience.

    • Chicken can be stored in your fridge for up to 2-3 days. If you’re not planning to use it within this time, chicken can be stored safely in your freezer with a clear label of when it was purchased.

    • FoodWise recommends free-range and organic purchases where possible to ensure the highest possible standards of animal welfare.

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