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Baked Ginger Chicken
Serves 6
Easy
Prep:
Cook:
Stir fried ginger with meat is a Thai staple, it's widely available. This is my twist on the Thai-Chinese classic.
Skip to 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.
