Member recipe
Member recipes are not tested in the GoodFood kitchen.

Baked Ginger Chicken

By ElleJohnson (GoodFood Community)
  • loading...
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6
Stir fried ginger with meat is a Thai staple, it's widely available. This is my twist on the Thai-Chinese classic.
Advertisement

Ingredients

Meat

  • 1.8kg free range whole chicken, seasoned with salt and pepper

Fresh Ingredients

  • 1.8kg free range whole chicken, seasoned with salt and pepper
  • 6cm sliced ginger
  • 3 cloves crushed garlic
  • 1 pepper, cut into chunks
  • 2 onions, quartered
  • 4 fresh chillies (adjust according to your taste)
  • 100g Shitake mushrooms
  • 2 sliced spring onions

Sauces

  • 1.8kg free range whole chicken, seasoned with salt and pepper
  • 6cm sliced ginger
  • 3 cloves crushed garlic
  • 1 pepper, cut into chunks
  • 2 onions, quartered
  • 4 fresh chillies (adjust according to your taste)
  • 100g Shitake mushrooms
  • 2 sliced spring onions
  • 300ml water
  • 3tbsp oyster sauce
  • 3tbsp soy sauce
  • 1tbsp Shaoxing rice wine (or sherry)
  • 1tbsp sesame oil

Method

  • STEP 1
    Place all the ingredients in a large ovenproof casserole pan, except the spring onions. Cover with a lid. Bake in 150c fan forced oven for 3 hours.
  • STEP 2
    After 1 and 1/2 hours, turn the chicken in the stock. Continue to cook for another 1 1/2 hours.
  • STEP 3
    After 3 hours. Taste and adjust the seasoning. Leave the chicken to cool for at least 15 minutes. Carve into portions. Sprinkle over spring onions.
  • STEP 4
    Serve with Jasmine Thai rice.
  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

Advertisement
  • Pasta Evangelists deal

    New! Good Food Daily Deal: Restaurant quality pasta at home from just £7.

    Get offer
Advertisement

Sponsored content