Seasonings A

Seasonings B

  • Chilli Oil 50.0 g
  • Black Vinegar 300.0 g
  • Sugar 300.0 g
  • Chilli Powder 20.0 g
  • Sesame Oil 100.0 g
  • Shallot Oil 100.0 g

Colouring for Chicken

  • Chicken 1.6 kg
  • Maltose 300.0 g
  • Water 200.0 g
  • Chinese Cooking Wine 50.0 g
  • Red Vinegar 50.0 g
  • White Vinegar 500.0 g


Spicy Roasted Chicken with Herbs

  • Fried Shallots 200.0 g
  • Sesame Seeds 30.0 g
  • Spring Onion, sliced 10.0 g

There are few things more prosperous than feasting on a whole roasted chicken at a reunion dinner. Include this roasted delight in your Chinese New Year menu and indulge diners with a dish that tantalises with a rich mix of Knorr Italian Herbs, chili, garlic, shallots and dark soy sauce.



  1. Seasonings A

    • Mix the ingredients well, set aside.
  2. Seasonings B

    • Mix the ingredients well, set aside.
  3. Colouring for Chicken

    • Blanch chicken and strain dry. Dye chicken with colouring.
  4. Marination

    • Brush chicken’s stomach with marinade and hang to air dry. Set aside.
  5. Spicy Roasted Chicken with Herbs

    • Preheat the oven to 160°C, roast air dried chicken for 28mins.
    • Portion whole chicken into pieces. Pour seasonings A on a plate, place chicken parts on sauce.
    • Add fried shallots, fried minced garlic and sesame seeds to seasonings B and mix well, drizzle the sauce onto chicken. Garnish with spring onions and serve.