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Soy Sauce Chicken
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PrintIngredients
1 whole chicken
Kosher salt and pepper
1 small onion
2 ribs celery, cut into 1-inch lengths
2 carrots, cut into 1-inch lengths
2 ½ cups water
1 1/3 cup soy sauce
4 slices fresh ginger
1 leek, cut up
3 tablespoons brown sugar
1 tablespoon rice wine vinegar
3 dried Chile peppers
½ teaspoon five spice powder
2 cloves garlic, minced
2 scallions, chopped
1 tablespoon water, with 1 tablespoon cornstarch
Directions
- Preheat oven to 400 degrees F
- Remove the neck and giblet sack from the chicken and rinse the chicken thoroughly under running cold water. Pat dry inside and out and cut away any excess fat from the skin. Sprinkle the cavity with salt and pepper. Stuff the cavity with the onion, celery, and carrots. Tie legs together with kitchen twine. Place chicken on a rack in a roasting pan.
- In a medium saucepan, mix together the water, soy sauce, ginger, leek, brown sugar, vinegar, Chile peppers, five spice powder, garlic and scallions. Bring to a boil. Reduce heat to simmer and cook for 20 minutes. Add in the cornstarch and water mixture and simmer until slightly thickened.
- Baste the chicken with soy sauce mixture every 15 minutes, roasting until an instant read thermometer registers 170 degrees when pushed into the thickest part of the thigh; about 1 ½ hours.
- Remove the chicken from the rack and place on a cutting board, tent loosely with aluminum foil. Let rest for 10 minutes before carving.
photo by FotoosVanRobin