Gin­ger and soy roast chicken

Sunday Tasmanian - Tassie Living - - TASTE -

½ cup ( 125ml) soy sauce ¼ cup ( 60ml) oys­ter sauce ½ cup ( 90g) brown su­gar ¼ cup ( 60ml) rice wine vine­gar 1 cup ( 250ml) wa­ter 1 x 4cm piece fresh gin­ger, peeled and thinly sliced 1 long red chilli, halved length­ways 1 x 1.8kg whole chicken, rinsed and pat­ted dry Steamed rice, to serve

Pre­heat oven to 200C. Place the soy sauce, oys­ter sauce, su­gar, vine­gar, wa­ter, gin­ger and chilli in a large heavy- based oven­proof saucepan over high heat and bring to the boil. Place the chicken, breast- side down, in the pan. Baste the chicken with the cook­ing liq­uid, trans­fer to the oven and roast, un­cov­ered, for 40 min­utes. Care­fully turn the chicken, breast- side up, and roast for a fur­ther 25– 30 min­utes or un­til cooked through. Serve the chicken with the soy and gin­ger sauce and rice. Serves four.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.