Ingredients
| 1 tablespoon white miso | |
| 50g butter, softened | |
| 2 cloves garlic, minced | |
| 5cm piece ginger, finely grated | |
| 2 tablespoons Shaoxing wine | |
| 1 chicken | |
| 250ml chicken stock | |
| 1 bunch spring onions, cut into 5cm lengths | |
| 1 bunch sweet stem broccoli, trimmed | |
| 2 tablespoons toasted sesame seeds |
Instructions
| 1. | Preheat the oven to 180°C. |
| 2. | Combine the miso, butter, garlic, ginger and 1 tablespoon of Shaoxing wine. |
| 3. | Pat dry the chicken, loosen the skin of the breast and use your fingers to smear half the butter under the skin. Smear the remaining butter into the cavity and over the outside of the chicken. |
| 4. | Tie if you wish and put into a roasting dish breast side down and season generously with salt. |
| 5. | Roast for 30 minutes, then turn the chicken breast side up, add the chicken stock and the remaining Shaoxing wine and cook for a further 20 minutes. |
| 6. | Add the spring onions and broccoli to the roasting dish, return to the oven and cook for a further 30 minutes. |
| 7. | Rest for 10 minutes before serving. |
| 8. | Scatter over the sesame seeds to serve. Excellent with rice. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Ellen J Hemmings
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