Serve this easy entrée with rice noodles, jasmine rice or brown rice.
1. Presoak clay cooker according to manufacturer’s directions. Do not preheat the oven.
2. Rinse chicken, inside and out. Dry well with paper towels. Rub with sesame oil all over the outside. Season generously with salt and pepper inside and out, then sprinkle garlic and ginger root inside and out.
3. Place prepared chicken in clay cooker. Drizzle the orange juice and soy sauce over the chicken. Attach the top of the cooker, place in cold oven and turn oven on to 475 degrees. Bake 1 hour and 15 minutes.
4. Remove clay cooker from oven. Open the lid carefully, pointing the opening away from you so the steam won’t come towards your face. Pour liquids that are in the cooker in a saucepan. Return chicken, uncovered, to the oven for another 10-15 minutes.
5. Bring liquids in saucepan to a simmer on top of the stove. Combine 3 tablespoons cornstarch with 2-3 tablespoons of water in a jar. Screw on the lid and shake well, until mixture is smooth. Stir about half of this into the simmering sauce; it will thicken. Add more of the cornstarch mixture if you want sauce to be thicker. Stir in green onions and reduce heat to its very lowest point. Cook for just a couple of minutes.
6. Carve the chicken and serve it with the sauce.
Copyright by Terese Allen