Authentichongkongroastchicken Recipes

AUTHENTIC HONG KONG ROAST CHICKEN

Steps:

• Rub salt, oyster sauce, and soy onto the skin of the chicken.
• Rub salt, 5 spice powder and pepper to the stomach cavity of the chicken.
• Leave overnight in the refrigerator.
• Leave at room temperature for 1 hour.
• Bake or broil 15 minutes then turn over.
• Cook the other side for another 15 minutes.
• Dig in! Good with hot rice.

HONG KONG-STYLE CHICKEN

Steps:

• In a medium bowl, combine 2 tablespoons ginger, scallions, garlic, salt, sugar, 1 cup grapeseed oil, 1/4 cup Shao Xing, and 3 tablespoons cornstarch.
• Place chicken in a shallow dish and pour over mixture. Refrigerate for at least 1 hour and up to 6 hours.
• Preheat oven to 375 degrees. Transfer chicken to a baking sheet and roast 8 minutes; set aside.
• Heat a wok over high heat; add 3 tablespoons grapeseed oil. Add remaining 2 tablespoons ginger and chiles; cook until golden brown, 30 seconds. Add mushrooms and cook until tender, about 1 1/2 minutes. Add remaining 1 tablespoon oil and bamboo shoots, stirring constantly, and cook for 2 minutes.
• Add remaining 1/4 cup Shao Xing and let reduce until thickened, about 1 minute. Add chicken stock and soy sauce; bring to a boil. In a small bowl whisk together remaining tablespoon cornstarch with 1 teaspoon water, add to wok and stir until mixture has thickened. Season with basil and remove from heat.
• Slice chicken and divide evenly between 4 plates. Pour over sauce; serve immediately.

MY FAVORITE SIMPLE ROAST CHICKEN

Steps:

• Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
• Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.
• Now, salt the chicken-I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.
• Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone-I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.
• Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip-until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.

CHINESE ROAST CHICKEN

Steps:

• Mix together soy sauce, lemon juice, honey, sesamme oil, dry mustard, ginger, garlic and ground black pepper to make the marinade.
• Place chicken in a bowl or zip lock plastic bag.
• Pour marinade over it.
• Marinate in refrigerator for at least one hour, I marinate it for at least 12 hours.
• Turn the chicken over in marinade occasionally.
• Preheat oven to 350 degrees Fahrenheit.
• Roast chicken on rack until chicken is dark brown and a fork can be inserted with ease, at least 1 1/4 to 1 1/2 hours.
• Bring marinade to full boil and use to baste chicken every 15 minutes.