Chinesebakedchicken Recipes
CHINESE BAKED CHICKEN
I got this recipe years ago from a chinese cookbook.It is delicious and very easy to prepare.This is one of my daughters fav. chicken dish. It is best eaten immediately and the skin of the chicken is really crispy.
Provided by syltel
Categories Lunch/Snacks
Time 35m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Marinate chicken with the soy sauce,sugar and wine for at least 30 minutes or overnight.
- Place chicken onto a baking pan, skin side up and bake in a preheated oven of 450F for 25 - 30 minutes or until cooked and skin is golden brown.
- Squeeze lemon juice over chicken and serve immediately.
Nutrition Facts : Calories 257.2, Fat 14.4, SaturatedFat 4.1, Cholesterol 79, Sodium 1579.8, Carbohydrate 9.8, Fiber 0.2, Sugar 8.3, Protein 19.1
EASY ASIAN BAKED CHICKEN
Chicken breasts baked with soy sauce, vinegar, bell peppers and water chestnuts. Ta dah! That's it! Very tasty and simple.
Provided by sal
Categories World Cuisine Recipes Asian
Time 45m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a lightly greased 9x13 inch baking dish. Pour soy sauce and vinegar over chicken, then sprinkle with bell pepper and top with water chestnuts.
- Bake at 350 degrees F (175 degrees C) for about 40 minutes or until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 197.9 calories, Carbohydrate 13.5 g, Cholesterol 68.4 mg, Fat 1.6 g, Fiber 2.5 g, Protein 30.8 g, SaturatedFat 0.4 g, Sodium 2489.4 mg, Sugar 3.1 g
CHINESE ROASTED CHICKEN
When I first left home I shared a flat with a chinese girl and this is one of the ways she would cook chicken. The marinade is sticky and yummy and smells wonderful.
Provided by kiwidutch
Categories Chicken
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Marinate chicken pieces in all the other ingredients for at least 2 hours, turning pieces now and again.
- Arrange in a single layer in a roasting dish and cook in a moderate oven (160 C / 325 F) for 30 minutes, turn pieces and cook a further 25 minutes.
- Serve hot or cold (cooking time includes marinating time).
Nutrition Facts : Calories 578.9, Fat 39.9, SaturatedFat 11.1, Cholesterol 187.5, Sodium 1086, Carbohydrate 4, Fiber 0.1, Sugar 3.2, Protein 48.3
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- Clean the chicken and soak in clean water for 15 minutes. Then message with white vinegar, set aside for 10 minutes. Then rinse the chicken with paper (drying process is quite important).
- Prepare a large bag, place the chicken in and then add all the marinade sauce. Rub the bag gently to make sure the chicken is evenly coated by the sauce. Keep in fridge at least overnight to 48 hours. Flip 2-3 times.
- Take only the chicken out (discard the liquid and all the other spices). Truss the legs and place on a baking sheet (beast up) and then air dry until the skin becomes tightened and dry (usually take 1 to 4 hours based on the room condition).
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