“If you’re cooking this dish for guests, you can marinate the chicken 1-2 days prior to cooking, meaning the chicken can be ready to go when people arrive. Using the AEG SteamPro Oven, the chicken’s internal temperature can be measured using the Food Sensor, ensuring it isn’t dry and overcooked, or underdone. My timesaving hack is not peeling the garlic or the ginger. It all contributes to the flavor and no one will know any better,” says Mark.
1 x 1.2 kg chicken
1 head of garlic
1 knob (50 gms) fresh ginger
25 ml sesame oil
1 tsp Szechuan pepper
2 tsp Korean chilli flakes (Gochugaru)
2 tsp flaked sea salt
1 tsp freshly ground black pepper
Preheat a heavy casserole dish to 190°C in the AEG SteamPro Oven.
Break the chicken into pieces.
Remove the back bone using a pair of kitchen scissors. Remove both legs and trim away the rib section.
Remove the wings by cutting through the shoulder joint, then separate the breasts by cutting down the centre of the breast.
Coarsely grate the head of garlic (no need to remove the skin) and ginger using a box grater into a large dish.
Add the salt, sesame oil, Szechuan, black pepper and chilli flakes.
Add the chicken and coat evenly.
Place the preheated pan on the AEG SensePro induction cooktop on a moderate heat so the pan stays hot.
Add the chicken, skin side up, spacing it out evenly so that the pieces don’t touch.
Put back into the oven and insert the AEG Food Sensor into the thickest part of the breast. Roast for 45-50 minutes until the skin is golden, until the food sensor reaches 65°C. Cook the legs and wings for 20 minutes more.