Ingredients
- 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
Method
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 byFast 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.
