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Baked Ginger Chicken

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Cooking time

Prep: 10 minutes Cook: 3 hours

Skill level



Serves 6

Stir fried ginger with meat is a Thai staple, it's widely available. This is my twist on the Thai-Chinese classic.

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

Fresh Ingredients

  • 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


  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.

  2. After 1 and 1/2 hours, turn the chicken in the stock. Continue to cook for another 1 1/2 hours.

  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.

  4. Serve with Jasmine Thai rice.

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