Hot Sticky Sweet Ginger Twice Roasted Chicken.
Butter, salt and pepper the skin of a large roasting chicken.
Roast in oven at 350 for about 45 minutes until skin is crispy.
Remove bird from oven.
Using a single edge razor blade cut the breast and thighs in deep vertical incisions about an inch apart.
Into each gap, slide a thin slice of fresh ginger. (Use a potato peeler to make ginger slices.)
Cover entire bird with glaze.
Roast again at 350 for another half hour.
This is a recipe from a Chinese restaurant in Brooklyn. Best chicken I ever tasted.
I borrowed the glaze recipe from;
Sweet and Spicy Asian Wings Recipe : Emeril Lagasse : Food Network
Glaze:
* 2 cups orange juice
* 1 cup pineapple juice
* 2 tablespoons orange zest
* 2 tablespoons minced garlic
* 2 tablespoons minced green onion
* 1 tablespoon sesame oil
* 1/2 cup soy sauce
* 1/2 cup mirin
* 1 cup sugar
* 11/2 teaspoons crushed red pepper flakes
* 2 cups cornstarch
* 4 tablespoons Emeril's Essence
* 1 tablespoon salt
* 1/4 cup chopped cilantro
* 1/4 cup toasted sesame seeds
In a large saute pan set over medium-high heat, place the orange juice, pineapple juice, orange zest, garlic, green onion, sesame oil, soy sauce, mirin, sugar and red pepper flakes. Bring the pan to a boil and stir occasionally until the sugar is dissolved and the liquid has reduced to a thick syrup, about 18 to 20 minutes.