Soy-Ginger Roast Chicken with Shiitake Mushrooms

Name: Soy-Ginger Roast Chicken with Shiitake Mushrooms
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters firmly packed brown sugar; 3 kilograms chicken; 59 milliliters cilantro sprigs, rinsed; 237 milliliters fat-skimmed chicken broth; 118 milliliters chopped fresh cilantro; 118 milliliters coarsely chopped fresh ginger; 907 grams fresh shiitake mushrooms (2-in. caps); 10 cloves garlic, peeled and crushed; 454 grams green onions; 1 Tbsp prepared hoisin sauce; 59 milliliters mirin (see notes) or sake; 59 milliliters rice vinegar; 8 servings Salt and pepper; 1 Tbsp Asian (toasted) sesame oil; 296 milliliters soy sauce

Soy-Ginger Roast Chicken with Shiitake Mushrooms might be just the main course you are searching for. This recipe serves 8. Watching your figure? This gluten free and dairy free recipe has 958 calories, 71g of protein, and 54g of fat per serving. This recipe covers 39% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a 10- to 12-quart pan, combine 1 cup soy sauce, brown sugar, 1/4 cup ginger, 6 cloves garlic, and 4 quarts water; mix well.

Ingredients you will need

Whole Garlic Cloves

Brown Sugar

Soy Sauce

Ginger

Water

Equipment you will use

Frying Pan

Remove giblets from chicken and reserve for other uses. Pull off and discard lumps of fat. Rinse bird well inside and out; pierce skin all over with a fork.

Ingredients you will need

Whole Chicken

Lay chicken breast down in brine; cover and chill at least 4 or up to 12 hours, turning bird several times.

Ingredients you will need

Chicken Breast

Brine

Discard brine and rinse chicken thoroughly under cold running water, rubbing gently; pat dry. If desired, fold wing tips under first joint. Set bird breast up on a V-shaped rack in an 11- by 17-inch pan.

Ingredients you will need

Whole Chicken

Brine

Water

Equipment you will use

Frying Pan

Starting at the neck, gently ease your fingers under skin to loosen it over breast. Push 1/4 cup chopped cilantro under skin and spread evenly over breast.

Ingredients you will need

Cilantro

Spread

Place cilantro sprigs in body cavity; add 2 tablespoons ginger and remaining 4 cloves garlic.

Ingredients you will need

Whole Garlic Cloves

Cilantro

Ginger

Sprinkle chicken lightly with salt and pepper.

Ingredients you will need

Salt And Pepper

Whole Chicken

Roast in a 425 regular or convection oven for 30 minutes.

Equipment you will use

Oven

Meanwhile, in a large bowl, mix remaining 1/4 cup soy sauce, 2 tablespoons ginger, and 1/4 cup chopped cilantro with broth, vinegar, mirin, hoisin, and sesame oil. Rinse and drain shiitake mushrooms; trim and discard stems. Rinse and drain green onions; trim and discard ends.

Ingredients you will need

Shiitake Mushrooms

Green Onions

Sesame Oil

Soy Sauce

Cilantro

Vinegar

Ginger

Hoisin Sauce

Broth

Mirin

Equipment you will use

Bowl

Cut off green tops and chop; also chop white bottoms.

Mix mushrooms, chopped white parts of onions, and all but 1/2 cup chopped green tops with soy mixture. Lift out with a slotted spoon and distribute around chicken in pan; reserve soy mixture.

Ingredients you will need

Mushrooms

Whole Chicken

Onion

Equipment you will use

Slotted Spoon

Frying Pan

Continue to roast chicken, turning vegetables with a wide spatula after about 20 minutes, until a thermometer inserted through thickest part of breast to bone reaches 170, or 180 through thickest part of thigh at joint, 3/4 to 1 1/4 hours longer.

Ingredients you will need

Roasted Chicken

Vegetable

Bone

Equipment you will use

Kitchen Thermometer

Spatula

Insert a carving fork into body cavity, piercing carcass; lift bird and tilt to drain juices into pan. Set chicken on a rimmed platter. With a slotted spoon, arrange vegetables around chicken.

Ingredients you will need

Vegetable

Whole Chicken

Equipment you will use

Slotted Spoon

Carving Fork