1 pack deboned Game Farm Spatchcock (300 – 350g)
1 tablespoon vegetable oil
shredded spring onion, to serve
kitchen twine

½ cup light soy sauce
½ cup shaoxing wine (chinese cooking wine)
3 cloves garlic, peeled
1 x 3cm piece ginger, sliced }
2 spring onions, cut into 5 cm pieces
1 stick cinnamon
2 star anise
2 tablespoons brown sugar
2 strips orange zest

steamed rice and steamed sugar snap peas


Roll the spatchcock and tie with string. Combine the stock ingredients and one cup of water in a saucepan just big enough for the spatchcock, bring to the boil then simmer gently for 10 minutes. Add the rolled spatchcock to the saucepan and cover with a piece of baking paper. Simmer for 15 minutes. Remove the spatchcock from the poaching liquid and pat dry with a paper towel. Heat the vegetable oil in a frypan and fry the spatchcock until crisp. Meanwhile reduce the stock slightly and pass through a sieve. Remove the string from the spatchcock and serve with the spring onion and drizzled with cooking liquid.