Recipe 152

Name:

Recipe name and category: Roast Chinese Chicken, Poultry

No. of servings: 4-6

Preparation time: 15 prep, 1 hour 40 minutes roasting

Recipe ingredients and directions:

1(4lbs) whole fryer chicken

1 small yellow onion, cut in chunks

2 whole green onions

3 cloves garlic, pounded

2 slices ginger root

1 stick butter, cut in 1 tbsp pieces

1/2 cup dark soy sauce *

1 tbs canola oil

1. Preheat convection oven 350˚.

2. Clean chicken inside and out thoroughly and remove extra pieces of fat attached without removing the skin. Pat dry with paper towels.

3. In a small bowl, mix soy sauce and canola oil together. Set aside.

4. Stuff the cavity of chicken with yellow onion, green onion, garlic and ginger root alternately with pieces of butter until full.

5. Close the cavity by folding the flaps of skin over and secure with toothpicks. Tie legs together with kitchen string.

6. Using a pastry brush, brush the whole outside of chicken

generously with soy sauce.

7. Place chicken breast down on roasting pan and put in oven.

8. Roast for 40 minutes, turn chicken to breast facing up. Brush on the rest of the soy sauce and roast for another 40 minutes.

9. Check for doneness. (if using larger or smaller chicken, adjust roasting time)

10. Let sit for 5 minutes, carve meat, and serve on platter (discard all the stuffed onions, ginger). Using a fine sieve, pour sauce through to remove any chicken bits. Serve sauce with chicken.

11. Serve with steamed white rice and vegetables.

Recipe source: From a very good friend I met when I was attending GIA

10 years ago. It has been one of our favorite recipes for the family

since then. My friend got it from her mother. I have also tried using

onions with shallots and cilantro as the fragrant stuffing, it turns out good too.

Recipe anecdote: *Dark soy sauce - you can find this at most oriental supermarkets. Dark soy sauce gives the roasted chicken a wonderful color and flavor.