Chinese Roast Chicken
This recipe is great for an alternative Sunday lunch or BBQ.
You can experiment with your own rubs and marinades before cooking, and the leftovers will make a great chicken stock.
2 tbsp olive or cooking oil
1 whole chicken 1.4 – 1.5kg
2 tbsp soy sauce (GF)
3 tsp oyster sauce
1 tbsp shaoxing rice wine
Salt and pepper (to taste)
Suitable for: CleverChef
In a mixing bowl, add the oil, soy sauce, oyster sauce and rice wine and stir to combine.
Rub the mixture all over the chicken and season with salt and pepper.
Place the chicken in the inner pot breast side up and close the lid. Select the MEAT/ROAST function, then press START.
After 20 mins open lid and turn chicken onto the breast side. Close the lid and continue to cook until the end of the program.
When the program has finished open the lid and test with a thermometer to make sure the temperature is at least 75 °C in the thickest part and the juices run clear.
Remove the chicken and cover with foil. Allow to rest for ~30 minutes before carving.