Garlic chicken, Chinese

Ingredients for 4 servings:

• 1 chicken, approx. 1.5 kg
• 2 tsp salt
• 1 tsp pepper
• 2 tbsp onion(s), chopped
• 2 tsp ginger
• 8 mushrooms, tung-gu or shiitake mushrooms
• 2 bulbs of garlic
• 5 tbsp soy sauce
• 1 tbsp sauce (hoisin sauce)
• 1 tbsp sugar
• 1 cup(s) rice wine
• 500 g leek
• 500 ml water
• 2 tbsp chicken broth (instant)
• possibly starch flour, for thickening, 1 tbsp
• 2 tbsp water

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Soak the mushrooms in warm water. Soak the garlic in cold water to make it easier to peel. Rinse the chicken under running water and pat dry with a paper towel. Trim the neck and the fat from the rump. Rub the inside and outside with the salt and pepper mixture. Stuff the chicken belly with the finely chopped ginger, onions, and halved mushroom caps and let it stand. Peel all garlic cloves, wash the leek, and cut into 4cm pieces. Prepare the seasoning sauce from the garlic to the chicken stock. Add 2-3 tablespoons of oil to a pan, add the chicken, and roast for about 15 minutes at 220°C (preheated). Turn over and return to the oven for another 15 minutes. Then reduce the temperature to 180°C. Add the seasoning sauce to the pan, turn the chicken over, and braise covered for about 90 minutes, turning the chicken over again after 45 minutes. Then remove from the oven and keep the chicken warm. Remove the leeks from the sauce and let the liquid reduce slightly. Season to taste, thickening slightly if necessary. Arrange the chicken on an oblong platter, scatter the leeks around the chicken, add the remaining garlic and the mushrooms. Pour the sauce over the chicken and serve. Serve with basmati or jasmine rice.