Serves 4, prep time 10 minutes, cooking time 55-60 minutes
INGREDIENTS
1 free-range chicken (about 1.5kg)
3 tsp grapeseed oil
80ml chicken stock
60ml apple juice
60ml light soy sauce
1 tbsp dark soy sauce
1cm cube of grated ginger
1 garlic clove, crushed
1 tsp white pepper
4 spring onions, washed and trimmed
Steamed rice to serve
METHOD
Preheat oven to 200°C. Place the chicken in a roasting dish and brush with oil.
Combine stock, apple juice, soy sauces, ginger, garlic and pepper in a bowl.
Stir and pour over chicken and add spring onions. Place the dish in the oven for 55-60 minutes, basting occasionally.
Check the chicken is cooked by piercing the skin with a fork if the juices run clear the chickens cooked.
Remove from the oven and leave to stand for 15 minutes, serve with steamed rice.
