This is an oriental-inspired roast chicken dish. You can joint the chicken or carve the meat at the table. The chicken is so flavoursome, you won't need any sauce to serve with it. It's best served with steaming rice.
Family loved this chicken. - 21 Dec 2010
This fragrant dish, redolent with garlic and ginger was certainly scaled down to "American" tastes. I prepared it verbatum but I will make the following adjustments next time: more fresh ginger (perhaps 1/2 squeezed for the juice)no chili powder but the addition of hot red pepper flakes (we like our food stompin')I cut up the chicked to permeat the meat more thoroughly. A bit of asian red vinegar seems a fair addition too. As is, this is a fine dish for the average palate. Zipping it up with additional vavoom is our option! Thanks Michelle. This was a terrific recipe with a complex and satisfying pan sauce for the addition to rice. - 29 Dec 2001 (Review from Allrecipes US | Canada)
I tried this recipe several times.the chicken i used was soaked in a salt brine for 24 hours because i wanted a crispy golden brown finish on the chicken - 28 Jun 2002 (Review from Allrecipes US | Canada)