Baked Chicken with Mashed Ginger and Shallots
As soon as I land my hand on the lastest issue of Famous Cuisine magazine (issue 42) just two days ago, I've made a mental note to try out the baked chicken with mashed ginger + shallots recipe this weekends. It's a right choice indeed, this yummy dish is so straightforward that I'm sure any novice cook will find it easy to prepare. The recipe actually calls for "kampong" (free range) chicken, but if it's not available, a farm raised chicken will work just fine.
Baked Chicken with Mashed Ginger and Shallots Recipe
100g young ginger
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp Shaoxing wine
1/2 tsp sesame oil
1 tsp pepper
1/2 tsp sugar
1) Pound the young ginger and shallots into a paste, add in seasonings, mix well.
2) Rinse the chicken and pat dry. Rub the ginger and shallot mixture over the skin and inside of chicken.
3) Wrap the chicken with aluminium oil.
4) Bake the chicken in the pre-heated over at 250 deg C for 45 minutes. Remove from over, serve.