ROAST CHICKEN RECIPE - CHINESE STYLE
This recipe used the traditional method to prepare the traditional Chinese roast chicken.
Provided by KP Kwan
Categories Main
Time 2h20m
Number Of Ingredients 12
Steps:
- Slaughter the chicken. Dress, eviscerate, and rinse. Pat dry and keep it vertical to drain off the water in the cavity. Let it stands for two hours.
- Carefully separate skin from breast meat by inserting the fingers or a small knife in between the skin and the breasts.
- Combine the salt, honey, light soy sauce and applied to the entire surface of the chicken.
- Apply the salt and Szechuan peppercorn mixture to the cavity of the chicken.
- Refrigerate the chicken in an upright position. Leave it uncovered for at least 12 hours or up to 24 hours until the surface is completely dry.
- Apply additional salt plus some baking powder to the surface. Hang the chicken upright and allow the chicken to drip dry for an hour.
- Truss the chicken.
- Place the chicken on an oven rack. Rub some oil on the surface. Roast in the preheated oven at 220 degrees Celsius for 20 minutes.
- Hold the chicken carefully to drain off any juice on the skin and inside the cavity.
- Reduce the heat to 160 degrees Celsius for another one and a half hours.
- Cut the chicken into pieces and served with Szechuan peppercorn salt 椒盐.
Nutrition Facts : Calories 1183 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 470 milligrams cholesterol, Fat 66 grams fat, Fiber 2 grams fiber, Protein 122 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 4 servings, Sodium 6079 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 41 grams unsaturated fat
CHINESE ROAST FRIED CHICKEN
I love fried chicken, especially on holidays like July 4th. I've been wanting to try this for a long time: marinate chicken in buttermilk and Noh Foods Chinese Roast Chicken Seasoning overnight and frying it up ... nice and crispy. The results were outstanding and delivered an extra tender, juicy and very flavorful fried chicken.
Provided by Cooking Hawaiian St
Categories Lunch/Snacks
Time 35m
Yield 2 1, 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix chicken, buttermilik and 3 packets of NOH Chinese Roast Chicken seasoning.
- Mix well and allow to marinate overnight if possible.
- When ready to cook, heat oil.
- Scramble 4 eggs in a bow and add 1/2 cup of milk. Set aside.
- Sift flour with 4 tablespoons of NOH Chinese roast chicken seasoning.
- Dredge chicken pieces in flour, then egg, then flour again.
- Allow dredged pieces to sit for 15 minutes before frying.
- Fry chicken pieces for about 15-20 or until juices run clear.
Nutrition Facts : Calories 1106.5, Fat 36.9, SaturatedFat 10.8, Cholesterol 467.3, Sodium 403.2, Carbohydrate 98.6, Fiber 3.4, Sugar 2, Protein 86.8
CRISPY ROAST CHICKEN
Make and share this Crispy Roast Chicken recipe from Food.com.
Provided by alizaweeza
Categories Chicken
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Put beaten egg in one plate, and mixture of the dry ingredients in another.
- Roll chicken first in the egg, then in the breadcrumb mixture.
- Cook covered for an hour, uncovered for half an hour at about 180C.
CRISPY CHINESE ROAST CHICKEN IN A BUNDT PAN!
Using a well seasoned Stoneware Fluted Pan makes this chicken crisp all around!With an Asian flavor from the lemon, ginger, garlic, sesame oil and sweetness from the honey. The beer will keep it tender.The chicken cavity will sit on the center so no outside part of the chicken touches the bottom hence the crispness!
Provided by Rita1652
Categories Chicken
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix together soy sauce, lemon juice, honey, sesame oil, mustard, ginger, garlic and pepper to make marinade in small bowl. Place chicken in medium bowl and pour marinade over it. Cover; place in refrigerator and marinate at least 1 hour. Turn occasionally to coat all sides.
- Place chicken (Legs Down), on a center stem of the stoneware bundt pan. Pour 1/4 cup beer in pan filling with more as it evaporates if needed. Place in 350 degree oven roast until chicken is dark-brown about 1 to 1 1/2 hours. Till 165° to 170°F cook until juices run clear. Rest for 15-20 minutes. Serve hot, or refrigerate and serve cold.
Nutrition Facts : Calories 577.3, Fat 33.7, SaturatedFat 9.3, Cholesterol 155.2, Sodium 1154.3, Carbohydrate 23.1, Fiber 0.5, Sugar 18.1, Protein 41.2
CRISPY ROAST CHICKEN
Here's how to get a ROASTED CHICKEN really crispy and crunchy. (For extra crispy Fried Chicken, see my recipe #207405.) It's easy...your guests will be impressed! There's a secret: cornstarch. After piercing the chicken and rubbing the skin with the cornstarch rub, the fat escapes and mixes with the starch, creating the crisp coating.
Provided by GREG IN SAN DIEGO
Categories Whole Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Line roasting pan with foil.
- Adjust oven rack to middle position.
- Place roasting pan on rack and heat oven to 475 degrees.
- Coat V rack with cooking spray.
- Combine cornstarch and 2 teaspoons salt in small mixing bowl.
- Poke holes all over chicken skin, using skewer.
- Rub cornstarch mixture evenly over chicken.
- Remove roasting pan from oven.
- Place chicken in V-rack, wing side down.
- Roast for 15 minutes.
- Remove roasting pan from oven and, using wad of paper towels, flip chicken so that other wing is facing up.
- Roast another 15 minutes.
- Again remove roasting pan from oven and, using wad of paper towels, flip chicken so that breast side is up.
- Roast chicken another 20 minutes.
- Remove chicken from oven and insert chicken on angelfood cake pan or empty soda can.
- Rest for 10 minutes.
- Carve chicken and serve.
Nutrition Facts : Calories 578.7, Fat 42.9, SaturatedFat 11.9, Cholesterol 187.2, Sodium 174.4, Carbohydrate 1.2, Protein 44
CRISPY ROASTED CHICKEN
This oven-roasted chicken is inspired by the Brathaehnchen served commonly in Bavarian Biergartens, small shops, and food carts. You can serve this chicken with many side dishes, but favorites are fried potatoes or spaetzle and a nice garden salad. Weiss beer doesn't hurt at all!
Provided by Doc Simonson
Categories World Cuisine Recipes European German
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a spice grinder or mortar, combine kosher salt, caraway seeds, sage, fennel, coriander, and rosemary. Grind to a coarse powder. Transfer spice mixture to a bowl and stir in paprika, garlic powder, flour, and onion powder; mix in vegetable oil to make a smooth paste.
- Pat chicken halves dry with paper towels and tuck wing tips up behind the back. Brush spice paste onto chicken halves, coating both sides, taking care to season under wings and legs. Place chicken halves in baking dish or roasting pan with skin sides up, leaving space around chicken so halves aren't touching.
- Roast in preheated oven until a thermometer inserted in a thigh reads 165 degrees F (74 degrees C), about 1 hour. Remove from oven and let rest for 10 minutes before slicing.
Nutrition Facts : Calories 495.3 calories, Carbohydrate 3.1 g, Cholesterol 129.3 mg, Fat 34.5 g, Fiber 1.2 g, Protein 41.5 g, SaturatedFat 8.2 g, Sodium 445.6 mg, Sugar 0.6 g
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