Roast Chicken Chinese Style Recipes

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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

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

THE BEST ROASTED CHICKEN



The Best Roasted Chicken image

This is the best chicken I have ever made. My husband liked this so much that, because I had leftover potatoes, gravy, and cornbread stuffing, I had to make another chicken.

Provided by Patricia Feeney Monson

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h35m

Yield 6

Number Of Ingredients 9

¼ cup butter, softened
4 cloves garlic, chopped
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 lemon, zested and halved
1 teaspoon salt, divided
1 teaspoon ground black pepper, divided
1 whole chicken
1 tablespoon olive oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
  • Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.
  • Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.

Nutrition Facts : Calories 380.8 calories, Carbohydrate 3 g, Cholesterol 117.4 mg, Fat 27.1 g, Fiber 1.1 g, Protein 31.1 g, SaturatedFat 10 g, Sodium 536.5 mg

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.

ROAST CHICKEN CHINESE-STYLE



Roast Chicken Chinese-Style image

This couldn't be easier, yet it tastes like it took a lot of trouble. The cooking time includes marinating and roasting.

Provided by JackieOhNo

Categories     Chicken

Time 3h40m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup hoisin sauce
1/4 cup soy sauce
1 tablespoon light brown sugar
3 tablespoons sherry wine
1 teaspoon ground ginger
1/2 teaspoon dry mustard
1 roasting chicken
2 scallions, chopped

Steps:

  • In a large glass bowl, combine hoisin sauce, soy sauce, sugar, sherry, ginger, and mustard, mixing well. Add chicken, turn to coat, and marinate for at least 2 hours, turning often and allowing mixture to pour inside of chicken.
  • After marinating, reserve marinade and place chicken in a roasting pan in a preheated 350 degree oven for 1-1/2 hours, until cooked. Remove from oven, and cut into serving pieces.
  • Heat reserved marinate in a saucepan, and pour over chicken pieces. Garnish with chopped scallions.

Nutrition Facts : Calories 303.8, Fat 12.8, SaturatedFat 3.5, Cholesterol 54.4, Sodium 1577.2, Carbohydrate 20.9, Fiber 1.3, Sugar 13, Protein 15.8

FIVE-SPICE, SOY & LEMON ROAST CHICKEN



Five-spice, soy & lemon roast chicken image

Try a roast with a difference - Chinese five-spice, citrus and ginger add warmth to the rich soy and hoisin sauce-based gravy

Provided by Jane Hornby

Categories     Main course

Time 1h50m

Number Of Ingredients 11

thumb-sized piece ginger , thinly sliced
1 large chicken (about 1.8-2kg), untied
2 bunches spring onions
1 head garlic , halved across the middle
1 lemon , halved, plus 4 wedges
1 tsp Chinese five-spice powder
1 tbsp vegetable or sunflower oil , to drizzle
1-2 tsp golden caster sugar
2 tbsp dark soy sauce
2 tbsp hoisin sauce
fragrant rice and steamed greens or stir-fried vegetables , to serve

Steps:

  • Put most of the sliced ginger into a large roasting tin, then sit the chicken on top. Stuff the chicken with remaining ginger, the green ends from one bunch of onions, half of the garlic and a lemon half. Mix the five-spice, 2 tsp oil and seasoning, then rub all over the chicken. Nestle the other half of the garlic nearby, and drizzle all with 1 tsp oil. Loosely re-tie the legs. Set aside at room temperature for half an hour or so.
  • Heat the oven to 190C/170C fan/gas 5. Roast the chicken for 1 hr. Toss the lemon wedges and the spring onion ends into the pan juices, then roast for 30 mins more or until the meat is cooked at the thickest part of the thigh and the lemon wedges are sticky. Lift the chicken from the pan and set aside, uncovered, to rest.
  • Spoon away any excess fat from the pan, then put the pan onto a medium heat and bring to a simmer. Add 1 tsp sugar, the soy, hoisin, juice from the remaining half lemon and any resting juices. Simmer for a few mins until it thickens slightly, then check the seasoning and add more sugar if needed - don't add any extra salt as the soy and hoisin will add plenty. Serve with the chicken, rice and vegetables.

Nutrition Facts : Calories 516 calories, Fat 29 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 58 grams protein, Sodium 2.1 milligram of sodium

CHINESE-STYLE ROAST CHICKEN THIGHS



Chinese-Style Roast Chicken Thighs image

Yield Serves 2

Number Of Ingredients 8

2 garlic cloves, chopped
a 1-inch cube of peeled fresh gingerroot, quartered
2 tablespoons soy sauce
1 tablespoon cider vinegar
2 teaspoons honey
1/4 teaspoon aniseed
1/4 teaspoon salt
1 pound chicken thighs

Steps:

  • In a blender purée the garlic and the gingerroot with the soy sauce, the vinegar, the honey, the aniseed, and the salt. In a resealable plastic bag combine the marinade with the chicken thighs and let the chicken marinate at room temperature for 15 minutes. Arrange the chicken on the rack of a foil-lined broiler pan, discarding the marinade, and roast it in the middle of a preheated 425°F. oven for 20 to 25 minutes, or until it is cooked through.

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