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Roast Chicken with Scallion Sauce
Chen Family, Amherst, MA
“Scallion chicken is a traditional Asian dish. However, people usually use steamed chicken instead. This recipe integrates the advantage of roasted chicken with the nice Asian scallion sauce. (It smells really good.)” Chao-Chi Chen
INGREDIENTS Serves 6
Roast chicken:
1⁄4 cup finely chopped peeled fresh ginger
4 garlic cloves, minced
1 tablespoon ground black pepper
1 tablespoon coarse salt
1 tablespoon cooking wine
1 (4- to 5-pound) whole chicken, cut into 8 pieces
Scallion sauce:
1⁄4 cup vegetable oil
8 scallions, thinly sliced
1 Thai bird chile, finely chopped
3 tablespoons finely chopped peeled fresh ginger
Preparation
1. Preheat oven to 425°F.
2. To make the roast chicken, in a small bowl, combine the ginger, garlic, pepper, salt and wine until a paste is formed. Rub the mixture uniformly underneath and on top of the chicken skin. Let stand for 30 minutes.
3. Place the chicken on a baking sheet or roasting pan and roast until an in- stant-read thermometer in- serted into the thickest part of a thigh registers 165°F, 25 to 35 minutes. Transfer to a platter.
4. To make the scallion sauce, heat the oil in a saucepan over medium-high heat. Add the scallions, chile and ginger and cook, stirring frequently, until the scallions and ginger are crispy. Pour the sauce over the chicken and serve immediately.
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