RECIPE BY:

Matt Sinclair

SERVING SIZE:

4 people

INGREDIENTS:

• 4 kg Coles RSPCA Approved medium chicken whole, rinsed and dried, wings removed
• 2 Tbsp. Lee Kum Kee Soy Sauce
• 1 Tbsp Lee Kum Kee Sesame Oil
• 1L Massel Salt-Reduced Liquid Chicken Stock
• 250ml Shaoxing wine
• 4 spring onions (white bits only)
• 2 cloves garlic, bruised
• 2inch piece ginger, sliced
• 2 birdseye chillies

RED SAUCE:

• 4 long red chillies, roughly chopped
• 4 spring onions, (remaining green stems)
• 1 inch piece ginger, peeled, finely chopped
• 2 tsp white sugar
• Juice of 1 lemon
• Pinch of salt

METHOD:

• Find a medium pot that will fit the whole chicken snuggly. Place chicken breast side down into the pot and add in the Shaoxing wine and chicken stock. Cut spring onions in half to fit and add to the pot along with the garlic, ginger and 1 birdseye chilli. Top with water to cover the chicken by 2cm. Place over a medium heat and allow liquid to come to a light boil. Reduce heat to low and simmer for approximately 20 minutes, skimming any impurities off that rise to the surface. Turn off the heat, cover and allow to sit for 30 minutes.
• Meanwhile, make the red sauce by combining chilli, oil, ginger in a food processor. Blitz until well combined before adding sugar, lemon and salt. Blitz until a nice paste.
• Combine the soy sauce and sesame oil and mix to combine. Gently remove chicken onto a chopping board and pour over the soy and sesame to coat and allow to rest for 10 minutes before carving.
• Carve the chicken and serve on a share platter, finely chop the remaining chilli and scatter over the top. Serve with steamed rice and red sauce on the side.