Soy glazed roast chicken and baby bok choy
( SERVES 6 )

NZ Woman's Weekly 16/10/2006

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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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