Here's the classic Chinese roasted chicken seasoned with ginger and soy sauce. A tablespoon of sugar, slivers of hot pepper if you like that, a clove of garlic. Season overnight, or an hour or so.
So many variations are possible with a plump whole chicken. It's the quality of the chicken that counts!
So many variations are possible with a plump whole chicken. It's the quality of the chicken that counts!
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| For skin evenly browned on back and breast, cut the bird down the middle |
yes, this brings back alot of memories of our childhood........this was one of Mom's Sunday favourite dishes,...can't remember if she put ginger,....but I could smell that Sunday lunch aroma....ummmmm!!!
ReplyDeleteI often wondered what you did with your chicken to get that wonderful taste! Thanks for this!
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