|
4 cm
1
3
1
5 tablespoons
3 tablespoons
3 tablespoons
2 tablespoons |
piece fresh root ginger, coarsely chopped
onion, coarsely chopped
cloves garlic, coarsely chopped
chicken
vegetable oil
dark soy sauce
rice vinegar
light brown sugar |
|
Method :
Put ginger, onion and garlic in a
blender. Mix to a paste, adding a little
water if necessary. Put chicken in a roasting tin. Rub inside and outside of chicken
with half of ginger mixture. Cover and leave for 1 hour. Put remaining ginger paste in a
bowl and stir in oil, soy sauce, rice vinegar, sugar and 6
tablespoons water.
Preheat oven to 180oC
(350oF), Gas 4. Prop up tail end of chicken. Pour as much soy sauce mixture as
possible into cavity of chicken. Roast chicken for 25 minutes,
basting occasionally with remaining soy mixture. Pour remaining soy mixture around
chicken and cook for a further 50 minutes, basting occasionally,
until chicken juices run clear. Stir a little water into the tin if
sauce begins to dry out too much.
Serves 4
#Ads - Get the above cooking ingredients here at discounted price
|
