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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Angie Tee, Seasaltwithfood
My kids just love this Chinese Roasted soy sauce Chicken With ginger and Scallion Sauce. They enjoy this simple and tasty roast chicken with steamed rice, some cucumber slices, and a stir-fry vegetable. By the way, the adults at home love this simple meal too. Try it, enjoy! :-) ?
2 pieces chicken breast
2 pieces chicken legs
½ teaspoon ground ginger
½ teaspoon ground Sichuan peppercorn
2 tablespoons honey
3 tablespoons soy sauce
½ teaspoon chile flakes
1 tablespoon peanut oil
For the ginger And Scallion Sauce:
½ tablespoon chopped ginger
4 scallions, thinly sliced
1 green chile, seeded and finely chopped
1 clove garlic, peeled and finely chopped
¾ teaspoon sea salt
5 to 6 tablespoons peanut oil
Serve with:
cucumber slices
steamed rice
Marinate the chicken with ground ginger, Sichuan peppercorn, honey, soy sauce, chile flakes, and peanut oil for about 2 to 3 hours.
Make the sauce: In a small saucepan and heat the peanut oil. When the oil is hot, switch off the heat and mix in the ginger, scallions, chili, garlic, and sea salt. Stir well to combine and set aside.
Preheat the oven to 400°F.
Remove the chicken from the marinade, and place in a roasting pan. Roast the chicken in the oven for 20 minutes. Turn the chicken pieces over and roast for another 25 minutes or until the chicken is tender. Remove the chicken from the oven and let it rest for 10 minutes before serving.