27. Ginger and Soy Roast Chicken

Ingredients :
4 cm 1 3 1 5 tablespoons 3 tablespoons 3 tablespoons 2 tablespoons	piece fresh root ginger, coarsely chopped onion, coarsely chopped cloves garlic, coarsely chopped chicken vegetable oil dark soy sauce rice vinegar light brown sugar
Method : Put ginger, onion and garlic in a blender. Mix to a paste, adding a little water if necessary. Put chicken in a roasting tin. Rub inside and outside of chicken with half of ginger mixture. Cover and leave for 1 hour. Put remaining ginger paste in a bowl and stir in oil, soy sauce, rice vinegar, sugar and 6 tablespoons water. Preheat oven to 180oC (350oF), Gas 4. Prop up tail end of chicken. Pour as much soy sauce mixture as possible into cavity of chicken. Roast chicken for 25 minutes, basting occasionally with remaining soy mixture. Pour remaining soy mixture around chicken and cook for a further 50 minutes, basting occasionally, until chicken juices run clear. Stir a little water into the tin if sauce begins to dry out too much. Serves 4