Ingredients
| 1 | Free-range organic chicken, size 14-16 (Main) |
| 2 | Lemons (Main) |
| 2 | Garlic cloves |
| 1 Tbsp | Fresh coriander (Main) |
| 2 tsp | Fresh ginger, finely chopped (Main) |
| 1 cup | Chicken stock |
| 2 Tbsp | Soy sauce |
| 1 Tbsp | Mirin |
| 1 to serve | Rice noodles |
| 1 to serve | Choy sum |
| 1 to serve | Mushroom |
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Directions
- Preheat the oven to 200C. Place the chicken in a roasting dish. Slice the lemons finely then place under the skin on the breast of the chicken.
- Crush the garlic and ginger together. Add the coriander and combine to make a paste. Place this under the skin with the lemon.
- Roast for 1 hour. Reduce the heat to 170C. Combine the chicken stock, soy and mirin, pour over the chicken and continue to cook for another hour.
- Serve with steamed choy sum, rice noodles and a selection of mushrooms, while using the chicken cooking liquid to spoon over to add flavour.
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