Gung Gung’s Chicken

Ingredients:

1/3 cup cup soy sauce – use 1/2cup tamari if your GF and omit the dark soy

1/3 cup dark soy

1/3 cup oyster sauce

1 heaped tbsp cup coconut flower sugar

1/3 cup Chinese rice wine

1 cup water (add an extra cup if you’re slow cooking the chicken for longer and use the shiitake mushroom water for extra flavour)

5 cm piece of ginger, thinly sliced

2 long red chillies, sliced in half

1 cup dried shiitake mushrooms (soaked in hot water for 15-20mins - keep the water)

1 whole happy chicken

1 bunch coriander to garnish

 *Serve with brown rice and wok fried Asian vegetables with chopped tamari almonds and/or black & white sesame seeds, and coriander

Method:

Preheat oven to 200 degrees Celsius. When you put the chicken into the over, turn heat down to 180 degrees Celsius.

Place the soy sauce, oyster sauce, coconut flower sugar, rice wine vinegar, water, ginger and chillies and shiitake mushrooms in a large pot or baking dish. Stir and bring to the boil.

Add the chicken, breast side facing down and spoon (or use a baster) the dark liquid all over the chicken. Put the chicken in the oven, with the lid off, for about 30-40mins. Afterwards, spoon the juices over the chicken and pop the lid on, turn the heat down to 160 degrees Celsius and cook for a further 30-60+mins. I often leave it in the oven for an hour plus, so that the meat if falling off the bones. It all depends on how much time you have. Once cooked, remove to a serving platter, breast side up and pour the juices over the top. Garnish with coriander and serve with brown rice and Asian veggies.