Directions:
- 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.
- 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.
- 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.
- 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.
- Roast in a 425° regular or convection oven for 30 minutes.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
| 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.
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