Main courses
Baked Chicken Marinated in Soy Sauce, Ginger, Star Anise, Cinnamon and Lemon with Baby Potatoes in Butter and Root Vegetable Salad
ingredients
ingredients
- 1 large or 2 small chickens
- 0.5 kg baby potatoes
- 2 star anise pods
- 1 piece of ginger
- 2 cinnamon sticks
- 1 lemon
- 1 onion
- 4 tablespoons soy sauce
- 50 g butter
- 2 carrots
- 2 celery stalks
- 1 small daikon
- a few radishes
- a string of chives
- olive oil
- salt and pepper
Make a lasting impression on your guests with a dish from our cookbook and demonstrate your culinary skills.
preparation
- Stuff the chicken with onions cut into larger pieces, half a lemon, star anise, cinnamon sticks and sliced ginger.
- Brush with soy sauce and olive oil, moderately season with salt and pepper and put in the oven at 180° C.
- Roast the larger chicken for about 90 minutes or the two smaller ones for about 75 minutes, so that the skin takes on a beautiful colour, and the meat remains juicy but well baked. Brush the roasting liquid onto the chicken when it is halfway cooked.
- Rinse the potatoes well and put them to boil in salted water. Cook them until their skin cracks. Depending on the size of the potatoes, they will cook for about 30 minutes.
- When the potatoes are cooked, drain them and leave for about 10 minutes to cool. Halve the potatoes and put them in a pan adding butter cubes. Make sure the potatoes are nicely browned and add a bit more salt to taste.
- Peel the carrots, celery stalks and daikon. Cut the vegetables in strips using a peeler. Sprinkle with a pinch of salt, squeeze in the juice of half a lemon, and drizzle with olive oil.
Serving
Drizzle the chopped chives over the salad and add radish slices as a finishing touch.
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