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Serves 6

Ingredients required for this recipe:

1 large chicken
2 tablespoons golden syrup
2 tablespoons Trident Sweet Chilli Sauce
2 teaspoons dark soy sauce
1 tablespoon fish sauce
2 teaspoons oil
1 bunch spring onions, keep 2 whole, slice remainder
3 slices fresh ginger
350g Trident Singapore Noodles (2x175g packets)
2 teaspoons sesame oil
2 tablespoons oil
1 pack baby spinach leaves
2 tablespoons Oyster Sauce


  • Rinse chicken and pat dry. Season with salt.
  • Mix syrup, Trident Sweet Chilli, soy and fish sauces with ½ teaspoon salt and 2 teaspoons of oil.
  • Place two spring onions and ginger slices in cavity.
  • Brush chicken with prepared glaze, set on rack in oven dish and let stand in warm, airy place for 20 mins. This will help skin to roast crisp and dry.
  • Roast for 1¼ hours at 180°C basting every 15 minutes with glaze, reducing to 170/150°C if skin becomes too dark.
  • Check chicken is cooked by inserting skewer into thigh. If liquid is clear the chicken is ready, if pink cook for 15-20 mins more.
  • When done, paint thickly with remaining glaze, and stand for 5 minutes.
  • Serve chicken whole, or cut into pieces.
  • Heat wok with 2 tablespoons oil and sesame oil and stir-fry spring onions for 30 seconds on high heat.
  • Add noodles, spinach and Oyster Sauce and stir-fry for 1½ minutes.
  • Serve chicken over noodles and vegetables.
Trident products used in this recipe:
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Singapore Noodles
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Sweet Chilli Sauce