Chinese-style roast chicken
1 chicken (about 1.5kg)
3 tsp grapeseed oil
80ml (⅓ cup) chicken stock
60ml (¼ cup) apple juice
60ml (¼ cup) light soy sauce
1 tbsp dark soy sauce
15g ginger, finely grated
1 garlic clove, crushed
4 spring onions, trimmed
1 pinch of coarsely ground white pepper
To serve: Black sesame seeds, steamed jasmine rice and Chinese chilli paste (optional)
Preheat oven to 200°C.
Place chicken in a roasting pan or large casserole and brush with oil.
Combine stock, apple juice, soy sauces, ginger, garlic and pepper in a bowl, then pour over chicken and add spring onions.
Roast, basting occasionally and adding a little water to the pan if it becomes dry, and turning spring onions occasionally, until chicken is cooked through and juices run clear when the thigh is pierced with a skewer, 55 mins to 1 hour).
Set aside to rest in a warm place, 15 mins.
Scatter the chicken with sesame seeds, and serve with steamed rice and Chinese chilli paste.