Tongdak Gui Whole Roasted Chicken Recipes

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TONGDAK GUI (WHOLE ROASTED CHICKEN)



Tongdak Gui (Whole Roasted Chicken) image

This recipe draws inspiration from the old-fashioned rotisserie chickens sold along Seoul's streets in the 1970s - before Korean fried chicken entered the scene in the next decade. Cornish game hens are an excellent substitute for the smaller, younger birds often used in South Korea for this succulent poultry dish. A simple soy-sauce brine, made even more fragrant with ground white pepper, ensures inimitably juicy, tender meat that, after roasting in the oven for an hour, truly falls off the bone. A nod to pa dak ("scallion chicken"), an early-2000s trend in which shaved scallions were served atop fried chicken to cut the fattiness, this recipe calls for lightly dressed scallions for a verdant counterpoint.

Provided by Eric Kim

Categories     dinner, poultry, main course

Time 9h15m

Yield 4 servings

Number Of Ingredients 10

1/4 cup soy sauce
1/4 cup coarse kosher salt or 1/2 cup kosher salt, such as Diamond Crystal, plus more for the scallions
1/4 cup granulated sugar, plus more for the scallions
1 teaspoon ground white pepper
2 Cornish game hens (about 3 ½ pounds total)
2 tablespoons olive oil
4 scallions, cut into 4-inch segments, then very thinly sliced lengthwise
1 tablespoon rice vinegar
Steamed white rice, for serving
Yangnyeom sauce, for dipping (optional)

Steps:

  • Place a gallon-size resealable plastic bag in a large bowl. To the bag, add the soy sauce, salt, sugar, white pepper and 6 cups cold tap water; stir to dissolve the salt and sugar. Nestle the Cornish game hens into the liquid, seal the bag set in the bowl and place in the refrigerator to brine for at least 8 hours and up to 48 hours.
  • When ready to cook, heat the oven to 350 degrees. Drain the hens in the sink and pat very dry with a clean towel (the drier the hen, the crispier the skin). Using your hands, massage the olive oil all over the birds and place on a sheet pan, breast side up. Roast, rotating the pan halfway through, until golden brown and the legs, when jostled, feel like they're about to fall off (a sign that the meat is tender and cooked through), about 1 hour.
  • Meanwhile, in a small bowl, toss the scallions with the rice vinegar and a pinch of salt and sugar to taste. To serve, top each roasted hen with a mound of the scallion garnish and enjoy with steamed white rice and yangnyeom sauce (if using), for dipping.

WHOLE ROASTED TANDOORI CHICKEN



Whole Roasted Tandoori Chicken image

Usually, the Tandoori chicken is made with cut up chicken. The original recipe stems from Mumtaz Khan at Mumtaz Paan House in Bradford, England, but has been modified to suit whole chicken. The marinade is quite hot and the amount of chilli can be modified. The recipe is good for 4 servings as an appetizer or 2 servings as a main course.

Provided by Andreacute Grisell

Categories     Whole Chicken

Time 5h10m

Yield 2-4 serving(s)

Number Of Ingredients 15

1 (2 1/2 lb) chicken
1 cup cooking yoghurt (8% fat) or 1 cup drained standard yoghurt
1 large lemon, juice of
1 tablespoon mint
2 teaspoons salt
2 teaspoons cayenne pepper
2 teaspoons sambal oelek or 2 teaspoons chili paste
1 teaspoon paprika
1 tablespoon garam masala
1 teaspoon ground black pepper
2 teaspoons garlic powder
1 tablespoon fresh ginger, grated
2 teaspoons turmeric
red food coloring
1 tablespoon vegetable oil

Steps:

  • Mix spices and lemon juice.
  • Add yoghurt.
  • Color with coloring to make an intense red/purple color.
  • Add oil.
  • Skin the chicken and tie it up nicely.
  • Make deep incisions all over the thighs and breasts.
  • Put the chicken together with the marinade in a tight plastic bag and massage the marinade with your hands into the incisions.
  • Keep refrigerated for at least 4 but preferably 12-24 hours, turning the bag now and then.
  • Roast the chicken for 30 minutes in 200 deg C/400 deg F oven with grill, turning often and patting with any marinade left in the bag.
  • Raise the temperature to maximum and roast for another 20 minutes. The chicken should be well browned and almost black burnt in color.
  • Serve with lemon or lime wedges either as an appetizer on lettuce leaves or as a main course with rice. In either case, standard yoghurt serves as sauce.

Nutrition Facts : Calories 914.6, Fat 63.5, SaturatedFat 18.5, Cholesterol 274.7, Sodium 2627.7, Carbohydrate 14.3, Fiber 2.2, Sugar 7.4, Protein 69.8

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