Roast Ginger Chicken

Name: Roast Ginger Chicken
Yield: Serves 4–6
Cuisine: Chinese
Ingredients: 2 sprigs of fresh marjoram or 1 teaspoon dried marjoram; 20 slices of unpeeled fresh ginger (size unimportant); 10 unpeeled garlic cloves, lightly crushed; 1.5 kg (3–3½ lb) corn-fed or free-range chicken; 3 sprigs of fresh sage or 2 teaspoons dried sage; 3 sprigs of fresh sage or 2 teaspoons dried sage; 2 sprigs of fresh marjoram or 1 teaspoon dried marjoram; 1 teaspoon freshly ground five-pepper mixture or black pepper; 1 teaspoon freshly ground five-pepper mixture or black pepper; 2 teaspoons salt; 1.5 kg (3–3½ lb) corn-fed or free-range chicken; 2 teaspoons five-spice powder; 2 teaspoons roasted and ground Sichuan peppercorns; 2 teaspoons roasted and ground Sichuan peppercorns

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Ken Hom Travels with a Hot Wok

By Ken Hom

Published 1997

About

Chinese home cooks tend either to steam, braise or fry a whole chicken. It is rarely roasted, as most Chinese homes lack ovens. Roast chicken is therefore a great discovery for the Chinese who emigrate to European countries.

A simple procedure results here in a delicious dish with very little work. A mixture of east-west flavourings is sprinkled on the inside of the chicken to enhance it further. Serve this dish with Potato and Cucumber Mash for a

Ingredients

Asia
China
Main course
Gluten-free

Ingredients

Method