Ginger and soy roast chicken
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.