Tongdak Juk (Roasted Chicken)
Yield
servingsPrep
?Cook
?Ready
2 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
chicken
roasting |
*
|
| 2 | tablespoons |
sesame oil
|
|
| 3 | tablespoons |
sugar
|
|
| ¼ | cup |
soy sauce, tamari
|
|
| 3 | tablespoons |
onions
minced |
|
| 2 | teaspoons |
garlic
minced |
|
| 1 | teaspoon |
ginger root
minced |
|
| 2 | teaspoons |
black pepper
|
|
| 1 | tablespoon |
sesame seeds
ground, toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
chicken
roasting |
*
|
| 3E+1 | ml |
sesame oil
|
|
| 45 | ml |
sugar
|
|
| 59 | ml |
soy sauce, tamari
|
|
| 45 | ml |
onions
minced |
|
| 1E+1 | ml |
garlic
minced |
|
| 5 | ml |
ginger root
minced |
|
| 1E+1 | ml |
black pepper
|
|
| 15 | ml |
sesame seeds
ground, toasted |
|
Directions
Steam chicken for 1 hour.
Combine all other ingredients to make basting sauce.
Pour some sauce over chicken.
Skewer chicken and grill over charcoal, turning and basting often, for 1 hour.
A rotisserie can also be used, or roast on rack in preheated slow oven (325 degrees) for 3½ hours, turning and basting frequently.
Before serving, brush with sesame seed oil to give chicken a good color and a special flavor.
