Chinese pot roast chook
Try a roast with a difference with John's fuss-free Chinese chicken. Pot-roasting your chicken ensures that it's super succulent.
1 whole chicken
2 bunches of spring onions, roughly chopped
3 star anise
1 desert spoon of 5 spice
1 desert spoon of salt
1 desert spoon of sugar
1 cinnamon stick
100g hunk of ginger, roughly sliced
100ml soy sauce
100ml maple syrup
Pak Choi, shredded
Sugar Snap Peas
Preheat the oven to 180c.
Combine one bunch of chopped spring onions, salt, sugar, ginger and spices in a bowl and put inside the chicken cavity. Use a wooden toothpick to seal the chicken back up. Shake well and place in an oven dish, breast side up.
Add a couple of glugs of maple syrup and a couple of glugs of soy sauce to a saucepan and bring to the boil.
Pour the mixture over the chicken and let it sit for a couple of minutes.
Put the lid onto your dish and bake for 30 minutes. Turn over to breast side down and bake for another 30 minutes. Turn again and cook for a final 15 minutes.
After a total of 1 hour 15 minutes, transfer the chicken to a board and carve.
Blanch the rest of the green veg until soft, drizzle with a little soy sauce and sesame oil and serve alongside the chicken.
Garnish with sesame seeds and chopped spring onions, with some of the extra sauce spooned over the top.