Saturday, 2 June 2018

PREPARE: Ginger Soy Roasted Chicken

This roast chicken dish has added flavor from ginger and soy sauce.

This is a simple roast chicken dish that pairs well with both steamed and fried rice.

You can make this recipe using a whole roasted chicken, stuffing the leeks in the cavity for added flavor.

- Prep Time: 15 mins

- Cooking Time: 50 mins

- Ready In: 1 hr 5 mins

- Yield: 4

- Cuisine: Asian

- Cooking Method: Roast


- 1 tablespoon ginger, grated

- 1/2 tablespoon garlic, chopped

- 2 teaspoons brown sugar

- 1/4 cup soy sauce

- 1/2 tablespoon canola oil, plus extra, to drizzle

- ground black pepper

- 1 kilo chicken leg quarters, about 4 pieces

- 1 bundle leeks

- 1 tablespoon sesame oil

- 200 grams asparagus

- salt, to taste

- sesame seeds, toasted


Combine ginger, garlic, brown sugar, soy sauce, canola oil, and pepper in a bowl. Pour mixture over chicken, cover, and refrigerate for at least 4 hours.

Preheat oven to 350ºF. Remove chicken from the refrigerator 10 minutes before roasting.

Trim stalks of leeks and separate the leaves.

Place leeks on a baking pan, making a bed. Drizzle with extra canola oil.

Place chicken on top of leeks.

Roast, uncovered, for 40 to 50 minutes or until cooked through. You can cover the chicken with foil during the last 8 to 10 minutes of cooking to prevent the skin from burning.

Meanwhile, heat sesame oil in a frying pan over high heat. Fry asparagus for 2 minutes. Season to taste with salt and pepper.

Remove chicken from the oven, garnish with sesame seeds, and serve with asparagus.

Tourism Observer

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