Best Roast Chicken With Ginger And Soy Sauce Recipes

ROAST CHICKEN WITH GINGER AND SOY SAUCE

Roast Chicken With Ginger and Soy Sauce image

Provided by Moria Hodgson

Time 1h25m

Number Of Ingredients 5

Ingredients

1 3-to-4 pound chicken, including liver, heart and gizzards Juice
3 lemons
4 slices fresh ginger
5 cloves garlic, peeled
1/2 cup tamari soy sauce

Steps:

Wipe the chicken dry with paper towels. Place in a Romertopf, a clay pot with a tight-fitting lid, and squeeze on the juice from the lemons. Place the lemon skins inside the cavity.
Place a slice of ginger and a garlic clove between the wing joints and between where the leg joins the chicken. Place a clove in the cavity.
Sprinkle with soy sauce. Slice liver, heart and gizzards and place around the chicken
Cover the Romertopf and put into a cold oven. Turn the oven to 425 degrees and roast the chicken for an hour. Take the lid off and brown for 15 minutes.

Nutrition Facts : @context http, Calories 138, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 3 grams, Fiber 1 gram, Protein 25 grams, SaturatedFat 1 gram, Sodium 762 milligrams, Sugar 1 gram, TransFat 0 grams

SOY ROAST CHICKEN WITH GINGER AND SPRING ONION

Soy Roast Chicken With Ginger and Spring Onion image

A beautiful Chinese-flavoured roast from Ross Dobson's "Chinatown" book. This was perfect, with dark roasted skin over juicy flesh and a beautiful dressing - plus it's fun to hear the dressing sizzling when you pour the hot oil onto it! A very easy, foolproof roast - I rarely can roast chickens well in my dodgy over, but this one was perfect. Ideally put the chicken into marinade the night before roasting it.

Provided by currybunny

Categories Whole Chicken

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 (1 5/8 kg) chicken (3 lb 8oz)
1 tablespoon dark soy sauce
2 teaspoons sesame oil
3 tablespoons light soy sauce
2 tablespoons rice wine (shao xing)
1 teaspoon caster sugar
3 tablespoons chicken stock
2 tablespoons fresh ginger, finely shredded
4 spring onions, thinly sliced on the diagonal (scallions)
2 tablespoons peanut oil

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.

Nutrition Facts : Calories 638.7, Fat 45.9, SaturatedFat 12, Cholesterol 182.9, Sodium 1194.9, Carbohydrate 4.5, Fiber 0.6, Sugar 1.9, Protein 47.8

SOY SPICED ROAST CHICKEN

Soy Spiced Roast Chicken image

Provided by Food Network

Time 2h15m

Yield 12 servings to share

Number Of Ingredients 21

Ingredients

One 4-pound roasting chicken
4 tablespoons peanut oil
1 tablespoon Chinese five-spice powder
1 teaspoon salt
1/2 teaspoon ground white pepper
Zest of 1 Mandarin orange, remaining orange reserved for later use
2 scallions, cut into 1-inch pieces and bruised
3 whole star anise
1 Fresno chile, split in half
One 2-inch piece ginger, sliced into coins
1 Mandarin orange
4 tablespoons honey
4 tablespoons low-sodium soy sauce
2 tablespoons freshly grated ginger
2 tablespoons chile oil
2 tablespoons low-sodium soy sauce
2 tablespoons red rice vinegar or red wine vinegar
1 tablespoon peanut oil
2 red chiles, seeded and finely chopped
2 scallions, finely chopped
1 large mandarin, zested and juiced

Steps:

Preheat the oven to 350 degrees F.
Pat the chicken dry inside and out with paper towels. In a small bowl, combine the peanut oil, five-spice powder, salt and pepper. Stir the zest into the spices. Rub the chicken inside and out with the spice mixture.
For the stuffing: Stuff the bird with the scallions, star anise, chile, ginger and orange (cut into pieces if needed). Roast the chicken for 1 hour undisturbed.
For the basting sauce: Combine the honey and soy sauce. After the chicken has cooked for 1 hour, baste the chicken liberally every 10 minutes until it is cooked through and an internal thermometer reads 160 degrees F, 30 to 40 minutes more. Remove the chicken and let rest tented with foil for 10 minutes before serving. Chicken temperature will reach 165 degrees F while resting.
For the salsa: While chicken rests, whisk together the ginger, chile oil, soy sauce, vinegar, peanut oil, chiles, scallions and mandarin juice and zest until well combined.
Carve the chicken tableside and serve the salsa on the side.

BAKED ASIAN-STYLE HONEY CHICKEN

Baked Asian-Style Honey Chicken image

A marinade of honey, ginger, soy sauce, onion and garlic give this chicken dish an authentic Asian flavor without a lot of fuss.

Provided by MARBALET

Categories World Cuisine Recipes Asian

Yield 5

Number Of Ingredients 7

Ingredients

1 (3 pound) whole chicken, cut into pieces
3 tablespoons chopped onion
2 tablespoons soy sauce
1 tablespoon minced fresh ginger root
1 teaspoon minced garlic
2 tablespoons honey
¼ cup chopped green onions

Steps:

To Marinate: Arrange chicken pieces in a 9x13 inch baking dish. In a small bowl combine the onion, soy sauce, ginger, garlic and honey; mix together and spoon mixture over chicken. Cover dish and refrigerate to marinate for 1 hour, turning pieces once.
Preheat oven to 425 degrees F (220 degrees C).
Bake chicken at 425 degrees F (220 degrees C) for 30 minutes. Turn pieces over and top with green onion, then continue baking for about 10 to 15 minutes, or until chicken is tender and cooked through and juices run clear. Serve immediately.

Nutrition Facts : Calories 620.3 calories, Carbohydrate 8.7 g, Cholesterol 204.3 mg, Fat 41.1 g, Fiber 0.3 g, Protein 51.3 g, SaturatedFat 11.7 g, Sodium 553.1 mg, Sugar 7.4 g

INDONESIAN GINGER CHICKEN

Indonesian Ginger Chicken image

Provided by Ina Garten

Categories main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 5

Ingredients

1 cup honey
3/4 cup soy sauce
1/4 cup minced garlic (8 to 12 cloves)
1/2 cup peeled and grated fresh ginger root
2 (3 1/2 pound) chickens, quartered, with backs removed

Steps:

Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.
Preheat the oven to 350 degrees F.
Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.