Sign in / Sign up
EnglishIngredients:
$6.99
99 Ranch Organic Soy Sauce
Qt 1
$2.79
99 Ranch Five Spice Powder
Qt 1
$3.49
99 Ranch Dried Ginger Slices
Qt 1
Directions:
- Whole chicken 2-3 lbs
- Five-spice powder 1/2 tsp + 1 tsp
- Light soy sauce 1/4 cup
- Dark soy sauce 2 tbs
- White sugar 1 tbs
- Ginger 6 slices
- Honey 1 tbs
- Lightly dust the inside of the chicken with ½ tsp of five-spice powder.
- Make the marinade by mixing together ¼ cup light soy sauce, 2 tablespoons dark soy sauce, 1 tablespoon sugar, 5-6 slices ginger, and 1 teaspoon five-spice powder.
- In a large bowl or Ziploc bag, combine the marinade and coat the chicken. Marinate for at least 4 hours, preferably overnight.
- Remove the chicken from the fridge 30 minutes before cooking and stuff it with the ginger from the marinade.
- Place the chicken on a tray with a rack (or crumpled foil balls if you don’t have a rack) for proper airflow.
- Pour the leftover marinade into a small pot and simmer on low for 5–10 minutes.
- Stir in 2 tbsp of maple syrup or honey to sweeten and thicken. Set aside for basting.
- Preheat the oven to 350°F (177°C).
- Place the chicken in the oven. After 20 minutes, you’ll see oil drippings—use them to baste every 20 minutes for an hour. If no drippings, brush 1–2 tbsp of oil instead.
- After an hour, switch to basting with the prepared sauce every 10–15 minutes until it’s used up (about 30 minutes).
- Remove the chicken when it reaches 165°F (74°C), roughly 1.5 hours (depending on size). Let it rest 10–15 minutes before slicing.
- Once cool, serve and enjoy!
Comments (0)
Write a comment
