Soy-Ginger Roast Chicken with Shiitake Mushrooms Recipe

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Soy-Ginger Roast Chicken with Shiitake Mushrooms
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  1. In a 10- to 12-quart pan, combine 1 cup soy sauce, brown sugar, 1/4 cup ginger, 6 cloves garlic, and 4 quarts water; mix well.
  2. Remove giblets from chicken and reserve for other uses. Pull off and discard lumps of fat. Rinse bird well inside and out; pierce skin all over with a fork. Lay chicken breast down in brine; cover and chill at least 4 or up to 12 hours, turning bird several times.
  3. Discard brine and rinse chicken thoroughly under cold running water, rubbing gently; pat dry. If desired, fold wing tips under first joint. Set bird breast up on a V-shaped rack in an 11- by 17-inch pan.
  4. Starting at the neck, gently ease your fingers under skin to loosen it over breast. Push 1/4 cup chopped cilantro under skin and spread evenly over breast. Place cilantro sprigs in body cavity; add 2 tablespoons ginger and remaining 4 cloves garlic. Sprinkle chicken lightly with salt and pepper.
  5. Roast in a 425° regular or convection oven for 30 minutes.
  6. Meanwhile, in a large bowl, mix remaining 1/4 cup soy sauce, 2 tablespoons ginger, and 1/4 cup chopped cilantro with broth, vinegar, mirin, hoisin, and sesame oil. Rinse and drain shiitake mushrooms; trim and discard stems. Rinse and drain green onions; trim and discard ends. Cut off green tops and chop; also chop white bottoms. Mix mushrooms, chopped white parts of onions, and all but 1/2 cup chopped green tops with soy mixture. Lift out with a slotted spoon and distribute around chicken in pan; reserve soy mixture.
  7. Continue to roast chicken, turning vegetables with a wide spatula after about 20 minutes, until a thermometer inserted through thickest part of breast to bone reaches 170°, or 180° through thickest part of thigh at joint, 3/4 to 1 1/4 hours longer.
  8. Insert a carving fork into body cavity, piercing carcass; lift bird and tilt to drain juices into pan. Set chicken on a rimmed platter. With a slotted spoon, arrange vegetables around chicken. Let rest in a warm place about 15 minutes.
  9. Meanwhile, skim and discard fat from pan. Add reserved soy mixture and stir often over high heat, scraping browned bits free, until reduced to 3/4 cup, about 10 to 12 minutes. Pour through a fine strainer into a small pitcher or bowl.
  10. Sprinkle mushroom mixture with remaining 1/2 cup chopped green onion tops. Carve chicken and serve with vegetables and pan juices. Add salt and pepper to taste.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 9511.9 Kcal (39824 kJ)
Calories from fat 5032.62 Kcal
% Daily Value*
Total Fat 559.18g 860%
Cholesterol 3265.68mg 1089%
Sodium 23119.91mg 963%
Potassium 11791.48mg 251%
Total Carbs 354.53g 118%
Sugars 267.11g 1068%
Dietary Fiber 42.28g 169%
Protein 718.76g 1438%
Vitamin C 182.7mg 305%
Iron 51.7mg 287%
Calcium 982.7mg 98%
Amount Per 100 g
Calories 163.83 Kcal (686 kJ)
Calories from fat 86.68 Kcal
% Daily Value*
Total Fat 9.63g 860%
Cholesterol 56.25mg 1089%
Sodium 398.2mg 963%
Potassium 203.09mg 251%
Total Carbs 6.11g 118%
Sugars 4.6g 1068%
Dietary Fiber 0.73g 169%
Protein 12.38g 1438%
Vitamin C 3.1mg 305%
Iron 0.9mg 287%
Calcium 16.9mg 98%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 236
  • 245

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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