Soy Roast Chicken With Ginger And Spring Onion Recipe

Name: Soy Roast Chicken With Ginger And Spring Onion
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1 5/8 kg) chicken (3 lb 8oz); 1 tablespoon dark soy sauce; 2 teaspoons sesame oil; 3 tablespoons light soy sauce; 2 tablespoons rice wine (shao xing); 1 teaspoon caster sugar; 3 tablespoons chicken stock; 2 tablespoons fresh ginger, finely shredded; 4 spring onions, thinly sliced on the diagonal (scallions); 2 tablespoons peanut oil

Servings: persons

1 (1 5/8 kg) chicken (3 lb 8oz)
1 tablespoon dark soy sauce
2 teaspoons sesame oil
3 tablespoons light soy sauce
2 tablespoons rice wine (shao xing)
1 teaspoon caster sugar
3 tablespoons chicken stock
2 tablespoons fresh ginger, finely shredded
4 spring onions, thinly sliced on the diagonal (scallions)
2 tablespoons peanut oil

1
Rinse and dry chicken. Combine the dark soy sauce and 1 teaspoon of the sesame oil and rub the mixture all over the chicken. Place the chicken in a large bowl and refridgerate, uncovered, for a few hours or overnight; turn the chicken occaisionally.
2
Preheat over to 200u00b0C (400u00b0F). Line a roasting tin with baking paper. Put the chicken in the tin, breast side up, and roast for 20 minutes. Turn the chicken over and cook for another 20 minutes. Turn the chicken once more so that it is breast side up again and cook for 30 minutes or until golden brown and juices run clear when the thigh is pierced with a skewer.
3
Remove and allow to cool slightly then cut the chicken up Chinese style and arrange on a serving platter. (Or just cut into 10 pieces - legs, wings and breasts cut into 3).
4
Put the light soy, rice wine, sugar and stock into a small suacepan and heat gently for 2-3 minutes. Pour the sauce over the chicken, then scatter with the ginger and spring onions.
5
Wipe the saucepan dry with paper towels, then put the peanut oil and remaining teaspoon of sesame oil in the pan over high heat; when it reaches smoking point, carefully pour it over the chicken, which will cause the ginger and spring onion to sizzle. Serve immediately.

210

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (1 5/8 kg) chicken (3 lb 8oz), 1 tablespoon dark soy sauce, 2 teaspoons sesame oil, 3 tablespoons light soy sauce, and more.

Yes, Soy Roast Chicken With Ginger And Spring Onion falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Soy Roast Chicken With Ginger And Spring Onion

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