A Twist on Hainanese Chicken

Hainanese (Roast) Chicken

 aka Gà Nướng lò Hải Nam

I adore traditional Hainanese Chicken, but it does takes a bit of effort for a weeknight. This is my spin on the original instead of poaching it is oven roasted! The result is a juicy, tender chicken infused with the subtle flavours of the Hainan. Serve with my fragrant ginger oil.

Prep Time: 15 mins

Cook Time: 45 mins

Difficulty: Easy

Serves: 4

INGREDIENTS:

Roast Chicken:

• 1.5kg chicken, rinsed & patted dry with paper towels, preferably free range
• 1 tsp olive oil 
• Salt & pepper 

Marinade:

• 3 x Spring onion stalks, 10cm white part, finely chopped 
• 3 x gloves Garlic, finely crushed/minced
• 1 x 3 cm knob Ginger, finely grated/micro planed 
• 1 tsp Shaoxing wine
• 1 tsp Sesame oil
• 2 tsp Soy sauce 

Fragrant Ginger Oil:

• 1 Tbs Ginger, finely grated/micro planed 
• 1 Tbs garlic, finely crushed/minced
• 1 Tbs spring onions (green part), finely chopped
• Pinch of salt
• 3 Tbs Peanut oil 
• 1 tsp rice vinegar

Serving Suggestions:

• Cooked rice
• Slice cucumbers
• Chilli Sambal

STEPS:

1. Preheat oven to 180ºC (fan forced), line oven tray with baking paper and set aside.
2. To spatchcock the chicken:
• Place chicken breast side down
• Using sharp kitchen scissors cut closely along each side of the backbone. Remove the bone and discard.
• Turn chicken breast side up and press down firmly to flatten the chicken and place on the lined oven tray.
3. For the marinade: 
• in a small bowl, add all the ingredients and mix together. 
• For the chicken, work your fingers under the skin of the breast & thigh and spoon the majority of marinade under the skin into the pockets, as well as small amount to rub over the top of the skin. 
• Drizzle olive oil over the chicken and sprinkle with salt and pepper.
4. Too cook: Roast the chicken in the oven for 45 mins or until golden brown & just cooked through. NB: the chicken will release its pan juices which is what keeps the chicken moist as it's cooking.
5. Fragrant Ginger Oil: while chicken is cooking, make ginger oil. In a heatproof bowl, combine ginger, garlic, spring onions salt and place on a heat proof placemat. Heat oil in a small saucepan over high heat until smoking. Carefully pour the hot oil over the aromatics, it will sizzle. Mix in rice vinegar and set aside.
6. To Serve: Portion/carve chicken, serve with rice, sliced cucumber, Chilli sambal and ginger oil. Drizzle pan juices over the rice to maximise the chicken flavour.
7. Enjoy!

LisaDiepCooks Notes:

• Chicken: preference is free-range, I like to use Lilydale free-range chicken. 
• Pan juices: when the chicken cooks it will release its juices, as it's spatchcocked and cooking flat in the tray it will infuse with the ginger, garlic, spring onions & sauces as it cooks. Don't throw it away, drizzle the juices over the rice before eating. You have instant chicken rice!
• Ginger Oil: If there is peanut allergy substitute any high smoking point oil such as grapeseed, canola, corn, sunflower oil.