Chinese Style Microwave Roast Chicken Recipes

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MICROWAVE ROAST CHICKEN



Microwave Roast Chicken image

Combination cooked roast chicken in a microwave. This recipe is perfect for those without convection ovens.

Provided by Geraldine 2

Categories     Very Low Carbs

Time 40m

Yield 4 serving(s)

Number Of Ingredients 3

1 whole roasting chicken
salt and black pepper
30 ml olive oil

Steps:

  • Take whole chicken and make diagonal slits in breast and thighs.
  • Rub chicken with olive oil followed by salt and pepper ensuring slits are also prepared with spice.
  • Place in a glass casserole dish suitable for microwave.
  • I use a 900 Watt combination microwave oven, program grill and microwave for 30 - 40 minutes depending on size of chicken on full power.
  • Turn chicken every 10 minutes to ensure even grilling.

CHINESE-STYLE MICROWAVE ROAST CHICKEN



Chinese-Style Microwave Roast Chicken image

Tasty and saucy chicken recipe that can be served over cut up blanched won bok (Chinese cabbage) or blanched cut up bok choy (Chinese white stemmed cabbage).

Provided by MasakoHI

Categories     One Dish Meal

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 10

3 lbs broiler-fryer chickens (whole)
1 teaspoon salt (eliminate if you prefer it less salty or use only 1/2 tsp.)
1 tablespoon oyster sauce
1 tablespoon vegetable oil
0.5 (14 1/2 ounce) can chicken broth
2 teaspoons oyster sauce
1 tablespoon soy sauce
1 -2 teaspoon sugar (to taste)
1 tablespoon cornstarch, mixed with
1/4 cup water

Steps:

  • Rub fryer with salt, oyster sauce and oil.
  • Place in casserole dish and cover with saran wrap.
  • Microwave on high for 10 minutes.
  • Turn chicken over and microwave another 13 minutes, or until done.
  • Let stand in casserole covered, while making gravy.
  • For gravy:.
  • In a sauce pan, mix gravy ingredients, except cornstarch mixture.
  • Bring to boil.
  • Add cornstarch mixture and stir until thickened.
  • Pour over cup-up chicken.

Nutrition Facts : Calories 398.1, Fat 27.5, SaturatedFat 7.6, Cholesterol 127.7, Sodium 909.5, Carbohydrate 2.8, Fiber 0.1, Sugar 0.6, Protein 32.6

CHINESE POT ROASTED CHICKEN



Chinese Pot Roasted Chicken image

this is from back when I was first married and got a Wok for a present we ate a lot of chinese home cooking because it was CHEAP. You can use a wok or a dutch oven for this dish

Provided by Shawn C

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup soy sauce
1 cut up chicken
2 tablespoons oil
1 tablespoon sherry wine
1 1/2 teaspoons minced gingerroot
6 mushrooms, quartered
2 green onions, cut 1/4 pieces
2 stalks celery, sliced diagonally
3/4 cup water
1 tablespoon cornstarch
2 tablespoons soy sauce
1 teaspoon sugar

Steps:

  • Rub chicken with 1/4 c soy sauce, stand for 15 minutes.
  • Brown in oil.
  • Add sherry, ginger root and cook 20-30 minutes.
  • Add mushrooms during last 5 minutes.
  • Remove chicken, add celery and onions.
  • Cook 1-2 minutes.
  • Mix water, cornstarch, sugar and soy add to pan.
  • Pour over chicken.

HERB ROASTED CHICKEN (CONVECTION-MICROWAVE)



Herb Roasted Chicken (Convection-Microwave) image

From the Sharp Carousel Convection Microwave Cookbook. Developed for convection microwave ovens between 700 & 1050 watts.

Provided by Tinkerbell

Categories     Whole Chicken

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 7

3 tablespoons butter, softened (or margarine)
1 garlic clove, minced
3 tablespoons parmesan cheese, grated
1/2 teaspoon ground sage
3/4 teaspoon thyme leaves
3/4 teaspoon basil leaves
5 -6 lbs roasting chickens

Steps:

  • Cream together margarine, garlic, Parmesan, sage, thyme & basil.
  • Turn chicken breast side up and gently work your fingers under the skin at the openings on each side of the breast.
  • Continue into thighs and legs and make the skin as smooth as possible.
  • Using fingers, spread herb mixture evenly under the skin.
  • Place chicken, breast side up on broiling trivet.
  • Bake 9 to 13 minutes PER POUND on High Mix setting or until chicken next to bone is no longer pink.

CHINESE ROAST CHICKEN



Chinese Roast Chicken image

Make and share this Chinese Roast Chicken recipe from Food.com.

Provided by mandabears

Categories     Chicken

Time 13h30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 whole broiler-fryer chicken
1/2 cup soy sauce, i use kikoman light soy
1/4 cup lemon juice
2 tablespoons honey
2 tablespoons sesame oil
1 teaspoon dry mustard
1/2 teaspoon ground ginger
1 clove garlic, minced
1/4 teaspoon ground black pepper

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.

MICROWAVE CHICKEN TERIYAKI



Microwave Chicken Teriyaki image

This is what you make when it's raining/snowing and you don't want to head to the dining hall or when you've got that little container of white rice leftover from takeout Chinese! This chicken can be served over rice, as a wrap, on a bun or with some added veggies as a quick and easy stir fry.

Provided by LROHNER

Categories     World Cuisine Recipes     Asian

Time 10m

Yield 1

Number Of Ingredients 5

¼ cup soy sauce
2 packets ketchup
2 tablespoons garlic powder
3 individual packets white sugar
1 skinless, boneless chicken breast half - cut into strips

Steps:

  • Stir together soy sauce, ketchup, garlic powder, and sugar in a bowl. Toss chicken in sauce to coat, and place onto a microwave safe plate.
  • Cover with plastic wrap and cook in the microwave on High for 5 to 8 minutes, until chicken is opaque in the center and no longer pink.

Nutrition Facts : Calories 289.9 calories, Carbohydrate 38 g, Cholesterol 60.9 mg, Fat 2.6 g, Fiber 2.2 g, Protein 29.9 g, SaturatedFat 0.7 g, Sodium 3795.5 mg, Sugar 25.9 g

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