Ingredients:
For chicken
- 1 medium size chicken, about 3 to 3 1/2 lb(1.5 to 1.75 kg);
- 1 1/2 tablespoons ginger juice;
- 2 tablespoons Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale market like Whole Foods);
- 2 tablespoons dark soy sauce;
- 1 teaspoon sea salt;
- 1 large orange, cut into 4 thick slices.
For orange ginger sauce
- 1 cup (240 ml) orange juice;
- 1 teaspoon orange zest;
- 3 oz (90 g) crystalized ginger;
- 1 1/2 tablespoons ginger juice;
- 1 1/2 tablespoons tequila;
- 1 teaspoon vegetable oil.
For thickening sauce
- 1 teaspoon cornstarch;
- 1/2 teaspoon cane sugar;
- 1/4 cup (60 ml) water.
Recipe:
Serving for 4
For chicken
- Clean chicken, remove extra fat and pat dry;
- Split the chicken from the back with a pair of heavy duty scissors;
- Rub the whole chicken with sea salt;
- Add ginger juice, Liquid Aminos and dark soy sauce, marinate overnight;
- Preheat oven to 450˚F (235˚C);
- Place thick slices of orange on the bottom of a roasting pan;
- Put the chicken flat on the top;
- Cover with aluminum coil and place in the oven for 20 minutes to seal in the juice;
- Lower the temperature to 350˚F (175˚C);
- Bake until the juices run clear when the thigh is pierced by a knife (about 30 minutes);
- Brush with honey and put it back under the broiler for 2-3 minutes, keep an eye on it to avoid burning;
- Let chicken rest for 10 to 15 minutes;
- Serve warm with sauce.
For sauce
- Cut crystalized ginger into small cubes;
- Add orange juice for at less 1/2 hour before cooking;
- Add vegetable oil in a sauce pan;
- Pour in crystalized ginger and orange juice;
- Add ginger juice;
- Pull pan away from the flame, add tequila;
- Let the alcohol evaporate;
- Add well-mixed thickening sauce;
- Turn off heat when it comes back to a boil;
- Add more sugar and salt if desired.