Chineseroastchicken Recipes

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

Ingredients

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.

ROAST CHICKEN RECIPE - CHINESE STYLE

Roast Chicken Recipe - Chinese Style image

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

Ingredients

1 chicken, , about 2 kg
20 g salt
60 g honey
30 ml light soy sauce
1.5 tsp Chinese five-spice powder
15 g salt
15 g Sichuan peppercorn, , blend and toast with salt
1 tsp Chinese five-spice powder
5 g salt
1/2 teaspoon baking powder
2 teaspoons salt
3 teaspoons Sichuan peppercorn

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 ROASTED CHICKEN

Chinese Roasted Chicken image

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

Ingredients

1 1/2 kg chicken pieces (3 lb)
1/3 cup dark soy sauce
1 tablespoon honey
1 teaspoon five-spice powder
1 teaspoon garlic (crushed)
1 teaspoon gingerroot (grated)
1 tablespoon sesame oil

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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