Roast chinese chicken with baby corn

Serves 6 people

I've given the old roast chicken an Asian feel.

  • 1.5kg chicken
  • ½ bunch shallots
  • ¼ cup soy sauce
  • ¼ cup oyster sauce
  • ¼ cup diced sliced shiitake mushrooms
  • 6cm piece ginger, cut into batons
  • 2 punnets baby corn, split
  • 2 long red chillies, sliced finely

1 Preheat oven to 200°C. Fill the chicken’s cavity with shallots and place the bird in a large lidded casserole dish with the soy, oyster sauce, mushrooms and ginger. Baste well, fit the lid, then bake for 1 hour.

2 Add the corn, baste well, then bake for another hour. Stir in the chillies, then carve and serve.