Effortless Asian Chicken lunch
My aim was to have roast chicken, then with brown rice leftover, I thought an Asian influence may be a good idea. It is very tasty and an alternative for a Sunday lunch as there is very little effort involved and just as much enjoyment, or more perhaps as there is little washing up (my worst bit of Sunday lunch is washing).
I adore roasted aubergine so we had that alongside with spring onions baked with water and a little soy sauce and chilli, with sliced cucumber (my children don’t eat aubergine or chilli so cucumber was essential).
1 free range chicken (1.7-2 lb approx)
1 lemon or outside of lemons (I had squeezed them for something else)
600 ml water
2 tbsp soy sauce
1 finger of fresh ginger, sliced
1 tbsp palm sugar (or any sugar)
5 spring onions, or so.
1. Set the oven to 180°C.
2. Stuff the lemon inside the cavity of the chicken and place it in a casserole.
3. Add all the remaining ingredients to the pot and put a lid on.
4. Bake in the oven for 1½ hours.
5. Remove from the oven and let it rest in the casserole for 20 mins.
6. Remove the chicken onto a carving board, carve it and put it into a dish.
7. Taste the soup in the pan and add more flavour if necessary, but I think you will not need to be as it is sooooo good!
8. Ladle the soup into ramekins and serve with rice and chicken, as well as whichever veg you choose.