Baked Ginger Chicken
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
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 1Place 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 2After 1 and 1/2 hours, turn the chicken in the stock. Continue to cook for another 1 1/2 hours.
- STEP 3After 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 4Serve with Jasmine Thai rice.
