Soy Roast Chicken With Ginger And Spring Onion Food

FIVE-SPICE, SOY & LEMON ROAST CHICKEN

Steps:

• Put most of the sliced ginger into a large roasting tin, then sit the chicken on top. Stuff the chicken with remaining ginger, the green ends from one bunch of onions, half of the garlic and a lemon half. Mix the five-spice, 2 tsp oil and seasoning, then rub all over the chicken. Nestle the other half of the garlic nearby, and drizzle all with 1 tsp oil. Loosely re-tie the legs. Set aside at room temperature for half an hour or so.
• Heat the oven to 190C/170C fan/gas 5. Roast the chicken for 1 hr. Toss the lemon wedges and the spring onion ends into the pan juices, then roast for 30 mins more or until the meat is cooked at the thickest part of the thigh and the lemon wedges are sticky. Lift the chicken from the pan and set aside, uncovered, to rest.
• Spoon away any excess fat from the pan, then put the pan onto a medium heat and bring to a simmer. Add 1 tsp sugar, the soy, hoisin, juice from the remaining half lemon and any resting juices. Simmer for a few mins until it thickens slightly, then check the seasoning and add more sugar if needed - don't add any extra salt as the soy and hoisin will add plenty. Serve with the chicken, rice and vegetables.

SOY-GINGER CHICKEN

Steps:

• Place chicken, carrots and green onions in a 3-qt. slow cooker. Combine the soy sauce, brown sugar, ginger, garlic, vinegar, coriander and pepper in a small bowl. Pour over top. Cover and cook on low for 5-6 hours or until chicken is tender., Remove chicken to a serving platter; keep warm. Pour juices into a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken and rice; sprinkle servings with cilantro.

SOY-GINGER CHICKEN WITH GREENS

Steps:

• In a small bowl or measuring cup, whisk together the soy sauce, sugar, 1 tablespoon of the lime juice, the vinegar, salt, garlic, ginger, 1/4 cup of the grapeseed or sunflower oil and the sesame oil. Pour half of this mixture into a bowl large enough to accommodate the chicken breasts and add the remaining tablespoon of lime juice and the chiles or cayenne to the bowl. Cut each chicken breast into 2 equal pieces (3 if 12 ounces or more) and place in the bowl. Stir together and refrigerate for 15 to 30 minutes.
• Remove chicken from marinade and pat dry with paper towels (discard marinade). Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick. (Don't pound too hard or you'll tear the meat. If that happens it won't be the end of the world, you'll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces.
• Season the pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour (you will not use all of it) and tap breasts to remove excess.
• Turn oven on low. . Heat a wide, heavy skillet over high heat and add remaining 2 tablespoons grapeseed or sunflower oil. When oil is hot, place one or two pieces of chicken in the pan - however many will fit without crowding. Cook for 1 1/2 minutes, until bottom is browned is spots. Turn over and brown on the other side, about 1 1/2 minutes. (Do not overcook or chicken will be dry.) Transfer to a platter or sheet pan and sprinkle cilantro over the top. Keep warm in the oven.
• Place arugula or salad mix in a bowl and toss with the remaining dressing. Distribute among plates or arrange on a platter and serve with the chicken.

SOY-ROASTED CHICKEN

Steps:

• In a shallow dish large enough to hold the chicken, mix the soy sauce, peanut and sesame oils and Sherry. Add the garlic, salt, ginger and 5-spice powder. Mix well. Rub the chicken inside and out with the mixture. Marinate, lightly covered, for at least 2 hours, and up to 24 hours, in the refrigerator, basting and turning frequently.
• Preheat the oven to 450 degrees. Remove the chicken from the refrigerator and wipe well to remove the marinade. Place the chicken in a roasting pan. Strain the marinade through a sieve; discard the solids and spoon the liquid over the chicken. Place the pan in the oven and roast for 45 to 50 minutes, basting frequently, or until a meat thermometer registers 158 to 160 degrees when inserted in the thigh. Remove from the oven and allow to rest for 3 minutes before serving.

CHICKEN WITH GINGER AND SPRING ONION RECIPE

Steps:

• First, season the chicken slices with corn starch, sesame oil, sugar, baking soda, soy sauce, white pepper. Mix it well and marinate for 15 minutes. Add all the stir fry sauce ingredients in a small bowl. Mix it well and set it aside.
• Heat the large wok/pan over medium-high heat. Drizzle 2 tablespoons of oil, then add marinated chicken slices and stir fry for 2-3 minutes or until the chicken is cooked through.
• Push the chicken to one side of wok, drizzle a bit more oil, add chopped garlic and ginger strips and stir fry for 1 minute until the ginger strips start to crisp up. Then, follow with the onion slices, chillies, and white part of spring onions.
• Next, pour the stir fry sauce and cook until the sauce become thick and glossy.
• Turn off the heat, stir in green part of spring onions and transfer to serving plate. Serve with plain rice or noodles.

SOY ROAST CHICKEN WITH GINGER AND SPRING ONION

Steps:

• Rinse and dry chicken. Combine the dark soy sauce and 1 teaspoon of the sesame oil and rub the mixture all over the chicken. Place the chicken in a large bowl and refridgerate, uncovered, for a few hours or overnight; turn the chicken occaisionally.
• Preheat over to 200°C (400°F). Line a roasting tin with baking paper. Put the chicken in the tin, breast side up, and roast for 20 minutes. Turn the chicken over and cook for another 20 minutes. Turn the chicken once more so that it is breast side up again and cook for 30 minutes or until golden brown and juices run clear when the thigh is pierced with a skewer.
• Remove and allow to cool slightly then cut the chicken up Chinese style and arrange on a serving platter. (Or just cut into 10 pieces - legs, wings and breasts cut into 3).
• Put the light soy, rice wine, sugar and stock into a small suacepan and heat gently for 2-3 minutes. Pour the sauce over the chicken, then scatter with the ginger and spring onions.
• Wipe the saucepan dry with paper towels, then put the peanut oil and remaining teaspoon of sesame oil in the pan over high heat; when it reaches smoking point, carefully pour it over the chicken, which will cause the ginger and spring onion to sizzle. Serve immediately.

GINGER CHICKEN STIR FRY

Steps:

• Cut the chicken into small chunks,
• Grate the ginger,
• Crush the garlic,
• Finely chop the spring onions,
• Cut the onion into large chunks
• Heat a wok or fryingpan to over a high heat with the olive oil. Brown the garlic then add the chicken, stir fry chicken until white all over
• add in rest of veg and stirfry for 4-5 minutes
• add soy sauce, oyster sauce, fish sauce and water. Turn down heat and simmer for 15 minutes
• Serve over some batsami rice for a perfect finish.

SOY SAUCE CHICKEN

Steps:

• Season the chicken with salt and set aside. Heat the oil in a wok or large frying pan over a medium heat, add the halved spring onions, ginger, star anise and bay leaves. Stir-fry for 5 mins until fragrant and the spring onions turn slightly golden.
• Pour in the light soy sauce, dark soy sauce, oyster sauce, Shaoxing rice wine, 2 tbsp of the sugar and 480ml water. Turn the heat up to high and bring the liquid to the boil.
• Slide in the chicken thighs, skin-side down, arranging them in a single layer. Add water if needed to just about cover the chicken.
• Turn the heat down low, cover the wok or pan and simmer for 35 mins. Turn the thighs over and cook covered for another 10 mins.
• Remove the chicken to a plate. When the thighs are cool enough to handle, remove the bones and slice into pieces about 1cm thick. Arrange on a serving dish.
• While the chicken is cooling, strain 150ml of the braising liquid into a small pan and discard the solids. Put the pan over a medium heat and just before it starts to boil, add the cornflour mixture and remaining brown sugar. Once the sauce reaches your desired thickness, remove from the heat. (It should be thick enough to coat the back of a spoon.) Pour it over the sliced chicken or serve in a bowl on the side for dipping. Garnish with the sliced spring onion. Serve with jasmine rice and steamed greens, or vegetables of your choice.

SLOW-COOKED SOY-GLAZED CHICKEN

Steps:

• Combine the marinade ingredients in a small bowl. Sit the chicken in a casserole dish, rub the marinade all over, and put the ginger peel in the cavity. Cover and leave at room temperature to marinate for 1 hr, or in the fridge overnight.
• Heat the oven to 180C/160C fan/gas 4. Mix the stock ingredients in a jug, then pour over the chicken. Roast for 1 hr, uncovered, then baste with the liquid in the dish. Roast for 30-40 mins more, basting every 10 mins, until the chicken is deep brown. Keep an eye on the glaze in the base of the dish - you may need to add a splash of water to keep it from burning.
• Leave the chicken to rest for 20 mins, then transfer to a board. Skim the fat from the juices, bring to the boil, then turn off the heat. Shred the thigh and leg meat and wrap in the lettuce leaves along with the spring onions, cucumber, chilli, coriander and nuts. Slice the breast meat and serve withthe rice and warm roasting juices.