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Ingredients:
- 1 whole chicken, cut into 8-10 pieces (or you can do this with 8-10 chicken thighs too)
- Salt and freshy ground black pepper
- 1 tablespoon vegetable oil
- 1 whole bulb of black garlic
- 2 tablespoons light soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 tablespoon hoisin sauce
- ½ teaspoon of chilli flakes
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Method
- Preheat oven to 180°C.
- In a large, ovenproof casserole dish or baking tray, arrange the chicken pieces and season with salt and pepper. Set aside.
- In a medium bowl, whisk together vegetable oil, sesame oil, soy sauce, oyster sauce, honey, hoisin sauce and chilli flakes. Pour over chicken pieces and toss to coat well.
- Divide the black garlic bulb in three and scatter each third around the chicken pieces. Bake in preheated oven for 20 minutes.
- After 20 minutes, remove the black garlic and allow to cool enough so that you can touch it without burning yourself. Turn the chicken pieces around and return to the oven.
- Once, the garlic has cooled down, use a cocktail fork or your fingers to pull or squeeze the roasted cloves out of their skins and spread the pulp over the chicken pieces and bake for a further 30 minutes.
- Remove chicken to a platter. De-fat pan juices and spoon the sauce over the chicken and garnish, if you wish, with some sliced spring onions.
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