This roast chicken is so easy to prepare and is deliciously moist because it is roasted over a pan of water.
1 free range chicken
dark soya sauce (Mushroom soy is best because it makes the chicken a beautiful golden brown)
2 cloves of garlic
2 slices fresh ginger
2 spring onions
Place the chicken breast side down on a rack in a baking tray
Rub salt inside and outside the chicken
Brush all over with the Mushroom soy
Smash the garlic to remove the skins then place them inside the chicken cavity along with the ginger and the spring onions that have been roughly chopped into three.
Pour water into the baking pan so that the chicken sits over it but does not touch it
Place in a preheated oven at 180 C for at least ½ hour on one side or until golden then turn over. Brush some more soya sauce over the skin and roast for another 1/2 hour or longer if necessary. Ovens vary so you may need longer cooking times. If the chicken is lovely and brown it will be perfect.
Use the juice left in the pan as gravy.
Like stories, food is for sharing
2 thoughts on “2. CHINESE ROAST CHICKEN”
Are you sure the times are right? I have tried this recipe tonight and my chook took longer to cook. Otherwise beautiful!
Can you please add some recipes for sides? I just wok-tossed some Chinese broccoli with ginger in sesame oil, but I would love to know what you serve with it.
The times are right for my oven but thanks for that tip. Yes, some people’s ovens are slower. I’ll go back and make that adjustment on my blog. Also, my husband tried it when he was visiting his mom in LA recently. He said that I should explain what dark soya sauce is. Dark soya sauce is Mushroom soy. If you use Mushroom soy the skin goes a lovely golden brown.
The stirfried broccoli is a perfect choice to have with it.
Good idea to add some side dishes. Thanks, I will.