Asian Inspired Whole Chicken

Submitted by Paulene Chrisite

Asian Inspired Whole Chicken

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Serving: 4
Prep Time 5 mins
Cook Time 6 hrs
Total Time 6 hrs 5 mins

Ingredients
 

  • 1 x 2.5kg chicken
  • 1/2 cup soy sauce
  • 1/4 cup packed brown sugar
  • 5 cloves garlic minced
  • 3 tbsp fine diced fresh gingerroot
  • 2 tsp sesame oil
  • 1 tsp cracked black pepper

Instructions
 

  • Place chicken in slow cooker - breast down
  • Combine all other ingredients and pour over chicken
  • Cook on low for 6hrs (less for smaller chicken)
  • Baste/spoon sauces over chicken as often as you can (hrly if possible) to achieve a rich final colour.
  • Serve with vegetables or salads.
Tried this recipe?Let us know how it was!

20 thoughts on “Asian Inspired Whole Chicken”

  1. Heather MacGregor

    Having survived a very finicky husband, plain food, vegies. not cooked, run passed he hot water etc 5 cloves of garlic! is that flavour very strong for that amount. . I can’t have anything tool spicy, would the garlic be very economical and keep repeating please. lol

  2. Made this tonight and it was delicious. I basted a few times throughout the day.
    Lovely flavour, very tender and served with rice & salad

  3. One of the easiest chickens meals to cook that was LOVED by the whole family. Miss 8 and Mr 5 asked for seconds and for me to make it every week. I think this will be on our weekly menu now 🙂 Flavour was wonderful, basted a couple of times as per suggestions. I might even add a little more ginger next time as we all love it in our house. Thanks for another great recipe!

  4. WOW! Thank you so much for this recipe as I can see myself cooking this on a fairly regular basis. It was super tasty and so easy!

  5. This is awesome. I’ve made it a few times now and add a bunch of fresh coriander. The kids and hubby love it. I serve it with rice and a side salad, with an asian seasame dressing. Yummmo xo.

  6. Made this for the first time today and it was lovely. Followed the recipe exactly including 3 tbsp root ginger grated on the microplane and it was a lovely flavour. Used a cheap frozen chook from the supermarket (defrosted first!) which are usually a bit stringy, cooked for about 8 hours on low and it was tender but still able to slice the breasts not falling apart. I drizzled some of the juice over to moisten it and it looked lovely played up with black rice, steamed carrots and bok choy. And there’s enough left over I’ve stripped it off the carcass to make a salad with the rest of the bok choy for dinner tomorrow. Thanks for a lovely recipe!

  7. Wow, so tasty and delicious!! This is the second time I have made this chicken and it is better second time around. The flavours are awesome. Made roast veggies and enjoyed every mouthful.

  8. Great marinade which gives wonderful flavour. I cook a chicken each week for lunches and we get a dinner out of it to so I do lots of different marinades. This marinade keeps being requested and is a favourite. Love that all the ingredients are in my cupboard, no special trips for ingredients.

  9. Barb Faye Shelley

    Did this overnight ready for today’s lunches. It fell apart beautifully and we made toasted sandwiches with spinach, tomato, cheese and onion and toasted them. The flavours are amazing, AND my house smelt amazing all night. Will definitely do this one again.

  10. This was really good. At then end of the cooking time in the slow cooker, I put the chicken on a tray and grilled it to brown up and crisp the skin. I altered the ingredients to make it low carb, while still keeping to the general idea of the original recipe. I don’t eat soy or wheat as they’re bad for my thyroid. I used 1 1/2 TBN of fish sauce, 1 1/2 TBN coconut aminos, 1 1/2 TBN stevia, 1 tsp of sesame oil, sprinkle of Chinese 5 spice, dried chilli flakes & halved the ginger and just used jarred crushed ginger.

    I didn’t change anything else. I had heaps of sauce.

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