Lemon, ginger and coriander roasted chicken
|1||Free-range organic chicken, size 14-16|
|2 tsp||Fresh ginger, finely chopped|
|1 tbsp||Fresh coriander|
|1 cup||Chicken stock|
|2 tbsp||Soy sauce|
|1 to serve||Choy sum|
|1 to serve||Rice noodles|
|1 to serve||Mushrooms|
- Preheat the oven to 200 degC. Place the chicken in a roasting dish. Slice the lemons finely then place under the skin on the breast of the chicken.
- Crush the garlic and ginger together. Add the coriander and combine to make a paste. Place this under the skin with the lemon.
- Roast for 1 hour. Reduce the heat to 170C. Combine the chicken stock, soy and mirin, pour over the chicken and continue to cook for another hour.
- Serve with steamed choy sum, rice noodles and a selection of mushrooms, while using the chicken cooking liquid to spoon over to add flavour.
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