- serves 4 people
- preparation 10 minutes
- cooking 1 hour
- difficulty Easy level
The urn is made with two terracotta (yellow earth in Chinese) plant pots, one put upside down on top of the other, to create a “drum” for even heat induction. The chicken is marinated and served with the chef’s own recipe of homemade fresh wild ginger oil.
Ingredients
- 1 whole fresh chicken, approx. 1 kg
- 1½ tbsp rock salt
- 1 tbsp homemade fruit wine (mandarin or lychee) (optional)
Wild ginger marinade
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh wild ginger, chopped (see Note)
- 1 whole curry leaf
- 1 tsp sea salt
Marinading time: 4- 6 hours
Instructions
To make the chicken marinade, mix all the ingredients together and allow the flavours to infuse overnight.
Make the marinade by mixing the ingredients in a small bowl.
Season the inside of the chicken with 1 tbsp of the wild ginger marinade. Rub the outside of the chicken with the rock salt. Place it covered on a baking tray for at least 4-6 hours in the fridge.
Hang chicken in the terracotta charcoal oven for 45 mins -1 hr, or alternatively, roast the chicken in preheated oven 180°C convection in an upright position, for the oil to drip downwards) for 45 minutes.
Serve immediately, with more wild ginger oil on the side.
Notes
• In places where fresh wild ginger (also known as sand ginger) is hard to find, there are dried powdered versions of the ginger in Asian grocery stores.
• Corn fed chicken with a layer of “golden fat” just under the skin would be perfect for this chicken.
• Special roasting racks with a dripping pan for standing chicken upright in the oven are available in cookware stores; it allows the fat to drip down and allows the skin to crisp up.
Luke Nguyen's Food Trail airs 8pm, Thursdays on SBS and then you can catch-up on SBS On Demand. Visit the program page for recipes, videos and more.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The urn is made with two terracotta (yellow earth in Chinese) plant pots, one put upside down on top of the other, to create a “drum” for even heat induction. The chicken is marinated and served with the chef’s own recipe of homemade fresh wild ginger oil.
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