Soy chicken pieces

A tasty family favourite.

Cooking directions

• Remove the skin from the chicken and cut the chicken into 8 pieces.
• Arrange the chicken pieces in a roasting or casserole dish.
• Combine the soy sauce, tomato sauce, garlic and ginger and pour over the chicken.
• Cover and cook at 160°C for 40 minutes.
• Turn over the chicken pieces and cook at 135°C for a further 30 minutes or until chicken is cooked through and juices run clear.
• Make sauce by draining the cooking juices into a small saucepan (scoop the fat from the top of the cooking juices).
• Add the lemon juice and bring to boil.
• Mix the cornflour and water to a smooth paste and add gradually to the saucepan stirring until thickened.
• Serve chicken pieces with plenty of steamed vegetables and baked kumara (bake kumara in oven while chicken is cooking). Drizzle with sauce.

Try:

• Using chicken pieces instead of a whole chicken.
• Serving with rice instead of kumara.

Thanks to Pacific Island Heart Beat for this recipe.

Ingredients

1 whole chicken

2 tablespoons low-salt soy sauce

1 tablespoon tomato sauce

4 cloves garlic, peeled and crushed

2 teaspoons fresh root ginger, finely chopped (or 2 teaspoons crushed ginger from a jar)

1 tablespoon lemon juice

1 tablespoon cornflour

1/2 cup water