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Ginger and soy roast chicken

By Patrice

Ginger and soy roast chicken

Preparation : 15 min Resting : 1 hr
Cooking : 1 hr 15 min Equipment :
Difficulty :
Rating :
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Serves 4 :
4 cm piece of fresh root ginger, coarsely chopped
1 onion, coarsely chopped
3 cloves garlics, coarsely chopped
1.5 kg chicken
5 tablespoons vegetal oil
3 tablespoons dark soy sauce
3 tablespoons rice vinegar
2.5 tablespoons light brown sugar
1Put ginger, onion and garlic in the food processor. Mix to a paste, adding just enough water so the blender blades work.
2Put chicken in a roasting tin (pan). Rub inside and outside of chicken with half of ginger mixture. Cover and leave for 1 hour. Put remaining ginger paste in a bowl and stir in oil, soy sauce, rice vinegar, sugar and 6 tablespoons water.
3Preheat oven to 180°C/350/Gas 4. Prop up tail end of chicken. Pour as possible into cavity of chicken. Roast chicken for 25 minutes, basting occasionally with remaining soy mixture. Pour remaining soy mixture around chicken and cook for a further 50 minutes, basting occasionally, until chicken juices run clear. Stir a little water into tin (pan) if sauce begins to dry out too much.


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