Sticky Ginger Chicken
No-fuss crispy chicken dressed with a sticky, easy-to-make fresh ginger sauce.
- Makes : 2 - 4 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 60 mins
1 x 1.2 kg whole Elgin Free-Range chicken
1 C (250 ml) sugar
2 tsp (10 ml) Robertsons Steak & Chops Spice®
2.5-cm piece fresh root ginger, skin on and cut into thin strips
1 C (250 ml) Golden Delicious Chicken Stock
5 tsp (25g) cold butter, cut into cubes
Preheat the oven to 180 °C.
Halve the chicken for 2 hungry people or quarter it for 4, especially if you have served a starter.
Roast the chicken, unseasoned and skin-side up, in the preheated oven on a roasting rack for 40 minutes, then increase the temperature to 220 °C and crisp for 10–15 minutes.
Meanwhile, heat a wide heavy-based saucepan over medium heat and add the sugar. Melt the sugar in the pan and bring to a golden caramel colour. Add the spice (or the chutney – see Tip below) and ginger strips and stir with a wooden spoon. Add the stock. Let the caramel melt into the stock liquid, and reduce the sauce for about 10 minutes over medium heat or until the bubbles start breaking slower than at the start of the reduction process. Remove from the heat and stir in the cold butter cubes.
Dress the chicken with the sauce as soon as it comes out of the oven and serve with chips or roasted potatoes and a crisp green salad. Don’t forget finger bowls and large napkins!
Tip: If you are not in the mood to make your own stock, use a Knorr Stock Pot® melted in 1 C (250 ml) boling water and replace the Robertsons® spice with 2 Tbsp (30 ml) fruit chutney.