Soy glazed roast chicken and baby bok choy
( SERVES 6 )
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|5 cm||Fresh ginger|
|¼ cup||Fresh coriander|
|½ cup||Soy sauce|
|2 tbsp||Vegetable oil|
|2 bunches||Baby bok choy|
- Heat oven to 180 degC. Wash chicken and dry inside and out with paper towels. Place in a roasting pan.
- Place 5cm sliced ginger inside chicken cavity. Loosen skin from breast and insert herbs under the chicken's skin. Tie legs together with heatproof string to secure.
- Mix soy sauce, honey and vegetable oil, such as peanut or rice bran oil together with ½ cup water and pour over chicken. Bake for 1¼ hours, basting regularly during cooking. Add a little extra water to the pan if soy mixture becomes too dry.
- Cook cleaned baby bok choy in boiling, salted water for 1 to 2 minutes. Drain well and place on a serving platter. Place cooked chicken on top and pour over juices from the pan.
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