It’s natural for me to think of butter, lemon, sage or rosemary the minute I think of roasting a chicken. These are just the typical ingredients to make a beautiful crisp roast. This is why I got to thinking…couldn’t a roast be just as if not more tasty with fragrant Asian ingredients?
For the marinade I used chopped garlic, ginger, and chillies with soy sauce. It’s very difficult to go wrong with these ingredients and even more so when pairing them together. The flavours infuse the chicken with a bold punch.
I served the chicken served with a sauce that is made by reserving the marinade and boiling it with a bit of sesame oil. It’s gorgeous together! The chicken is extremely tender and juicy and it’s great to have a variation on my usual roast chicken repertoire.
Ingredients:
1 whole chicken
1/4 cup low-sodium soy sauce
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
1 tbs chicken stock
1/4 tsp dark sesame oil
1 tbs butter
Method:
Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry.
Combine soy sauce, ginger, garlic, and stock in a large Ziploc bag. Add chicken; seal and marinate in refrigerator for a few hours or preferably overnight. Reserve the marinade once you’re ready to cook the chicken.
Preheat oven to 185C. Place chicken, breast side up, on a roasting pan. Loosen up the skin from the meat and slide in some butter under the skin. Bake for 1 hour and 10 minutes or until juices from the thigh run clear. Cover chicken loosely with foil; let stand 10 minutes for chicken to reabsorb juices.
Add the reserved marinade into a saucepan and bring to a boil for 5mins. Stir in sesame oil. Use this to drizzle over the chicken or as a dip.
.JPG)
You must be logged in to post comments