..where teens can learn to cook restaurant quality meals for the family
Szechuan Chilli Whole Roast Chicken
This Szechuan Chilli Whole Roast Chicken combines the fiery flavours of Szechuan cuisine with the tenderness of a rotisserie chicken. Perfect for a special dinner with a bit of a kick.
ADJUST SERVINGS
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BEFORE YOU START
This recipe uniquely combines the deep, spicy flavours of Szechuan cuisine with the comforting experience of a whole roasted chicken. The basting with spicy oil and careful seasoning ensures every bite is flavorful and tender.
GET SHOPPING!
This is a reminder to check what ingredients you need to buy and add them to your shopping list. It’s good to do your own food shopping, but at the very least, you’re head chef, so send a family member out to the shops for you!
GET ORGANISED
Remember ‘Skill 2’ of the Big 5: Become super-organised.:
Add your own private notes:
Equipment
- Oven or rotisserie
- Large bowl
- Small bowl
- Kitchen scissors
- Tongs
- Basting brush
- Oven tray
- Aluminum foil
- Cooking thermometer
- Set of measuring spoons
Ingredients
- 1 whole chicken
- 2 tsp Shaoxing wine or sherry
- 1 tsp light soy sauce
- 1 tsp dark soy sauce
- 1/4 tsp salt
- 25 g dried Sichuan chillies (or other red chillies)
- 3 tbsp groundnut oil
- 2 cloves garlic
- 1 tbsp fresh ginger
- 1 tbsp whole Sichuan peppercorns
- 2 spring onions
- salt to taste
- pinch sugar
- 2 tsp sesame oil
Instructions
Prep in Advance
- Wash your hands.
- Gather all necessary utensils.
- Gather all your ingredients and bottles of sauces.
- Peel your 2 cloves garlic and slice up
- Peel your fresh ginger (using a teaspoon is a great way to do this – just scrape the skin off) and slice thinly
- Wash your 2 spring onions and cut the ends off. Then thinly slice them. The goal is to make them look good!
- Wash, dry, slice down the length, and discard the seeds of your chillies.
Let’s Cook!
- In a small bowl, mix the 2 tsp Shaoxing wine with 1 tsp light soy sauce
- Add 1 tsp dark soy sauce and 1/4 tsp salt.
- Rub the marinade all over the chicken, both inside and out. Let it marinate for at least 30 minutes.
- Preheat your oven to 180°C (350°F).
- Place the chicken on an oven tray.
- Roast the chicken in the oven for about 1 hour 30 minutes, basting every 20 minutes with its own juices. Use a cooking thermometer to ensure the internal temperature reaches 75°C (165°F).
- Heat 3 tbsp groundnut oil in a pan over medium heat.
- Add the sliced garlic and ginger and stir-fry until fragrant and just beginning to color.
- Add the snipped chillies and 1 tbsp whole Sichuan peppercorns stir-fry for 10-20 seconds until the oil is spicy and fragrant (be careful not to burn the chillies).
- Once the chicken is cooked, remove it from the oven and let it rest for 10 minutes.
- Brush the chicken with the spicy oil mixture, making sure to coat it evenly.
- Sprinkle the chicken with salt to taste a pinch sugar and drizzle with 2 tsp sesame oil
- Serve immediately with the spring onions scattered on top.
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