Baked Soy Sauce Chicken
In Cantonese style restaurants a whole chicken is boiled with soy sauce and spices. I have always thought that the chicken skin was too fatty. At home, baking the chicken in the oven makes for a crispy skin with the same great flavor.
1 whole chicken (approximately 4 pounds)
4 cloves garlic
2 scallions, including the green top
1 oz. fresh ginger root
Canola oil or Pam cooking spray
½ cup soy sauce (Kikkoman brand)
½ cup water
¼ cup rice wine or cooking sherry
1 tablespoon sugar
2 teaspoons sesame oil
2 teaspoons red hot chili oil
Trim excess fat from chicken. Rinse with cold running water and pat dry with paper towels. Crush, peel the garlic. Wash and trim the green onions, cut into 1 inch pieces. Peel and thinly slice the ginger root. In a small bowl mix soy sauce, water, wine, sugar, sesame oil, chili oil and set aside. Stuff the chicken cavity with the crushed garlic, onions and ginger root.
Preheat oven to 350 degrees. For easy clean up, spray cooking spray onto a 9×12 baking dish. Place the stuffed chicken breast side down. Pour sauce mixture over chicken. Bake uncovered, breast side down for 40 minutes. Turn the chicken over, breast side up, and continue to bake for another 40 minutes until the chicken is in golden brown color. Using a large spoon or a brush, baste the chicken with the sauce from the pan a few times while baking. Remove chicken from the oven and let cool for 15 minutes before cutting the chicken into pieces. Remove any excess fat floating on the surface from sauce in pan. Pour the sauce over chicken pieces to serve. The sauce will enhance the flavor.
Makes 4 servings
Preparation time: 10 minutes
Cooking time: 1 hour 20 minutes