This family recipe was a favourite when I was growing up and continues to be a favourite with my children.
Preheat oven to 180C.
Place all marinade ingredients in a large baking dish and stir to combine. Add the chicken, tossing to coat. If you have time, allow chicken to marinate for 2 hours or more.
Place chicken in oven for 45 minutes and cook until the meat starts to pull away from the bone.
Remove from oven and allow to rest for 5 minutes.
This dish is great served with a simple green salad or Vietnamese noodle salad.
Keep your ginger in the freezer to make grating easy. This means you will always have fresh ginger when you need it.
Make double and then freeze half of the marinating chicken in a zip-lock bag for a quick meal another day.
The marinade only takes a few minutes to put together. If you have the time, prepare ahead and allow the chicken to marinate all day or overnight.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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