Roastchickenchinesestyle Recipes

ROAST CHICKEN RECIPE - CHINESE STYLE

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.

CHINESE ROAST CHICKEN

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.

CHINESE STYLE CHICKEN

Steps:

• Separate the tenderloins from the breasts. Between sheets of plastic wrap, pound the thicker side of the breast to make it more even in thickness. Season the chicken with salt. Heat the sesame oil in a large skillet over moderate heat. Add the chicken breasts and tenderloins. Saute for about 4 to 5 minutes. You'll know to turn the chicken over when the top looks opaque (tenderloins may take only 2 to 3 minutes per side.) Saute on the other side 4 to 5 minutes or until the interior is cooked through.
• Remove the chicken to a plate. Deglaze the pan with the garlic and Chinese 5-spice powder and add the broth and hoisin mixture. Boil down covered until thick and glossy. Remove the skillet from the heat and whisk in the butter. Spoon the sauce over the chicken and sprinkle the scallions and cilantro on top.

ROAST CHICKEN CHINESE-STYLE

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.

CHINESE-STYLE ROAST 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.

ROAST CHICKEN RECIPE BY TASTY

Steps:

• Remove the giblets from the chicken cavity. Pat the chicken dry all over with paper towels, including the cavity.
• Generously season the entire chicken with salt and pepper. With the tip of a toothpick, poke the skin of the chicken all over, creating at least 20 tiny holes.
• Transfer the chicken to a rimmed baking dish and let sit in the refrigerator, uncovered, for 8-12 hours.
• Preheat the oven to 450˚F (230˚C).
• Remove the chicken from the refrigerator and let it warm to room temperature for 1 hour.
• Truss the chicken legs. Using butcher's twine, tie the legs together, then slip the twine under each leg, pull up to the top of the chicken, and flip the bird over. Pull the twine under the wings, loop around the neck, and then tie to secure and cut off any excess twine. Flip the bird over again and tuck the wings under the breasts.
• Set the chicken, breast-side up, on a roasting rack set over a roasting pan.
• Roast for 1 hour, or until a meat thermometer inserted in the thickest part of the chicken reaches 165˚F (75˚C).
• Let the chicken rest at room temperature for 20 minutes.
• To carve, remove the twine. Using a sharp knife, cut between the leg and the breast. When you reach the joint, bend it back and cut right through. Twist off the wings. To remove the breasts, cut straight down along the keel bone. Then, angling your knife outward, remove the breast. Break the legs down into thighs and drumsticks, if desired. Pull off the oysters from the underside of the chicken.
• If you'd like, make chicken stock from the carcass. Add the carcass to a large pot with onions, celery, carrots, garlic, and other aromatics of your choice. Cover with water and bring to a boil over high heat. Reduce the heat to low and simmer for about 8 hours, skimming off the fat as needed. Store in the fridge for a few days or freeze for a few months.
• Enjoy!

CHINESE CHICKEN CURRY RECIPE BY TASTY

Steps:

• Heat up 2 tablespoons of oil on low to medium heat.
• Sear the chicken until the outside turns golden brown. Season with salt and pepper.
• Take out the chicken, make sure you don't clean the pot or you'd wipe away some deliciousness!
• Add another tablespoon of oil, fry the onions, carrots, and potatoes until soften.
• Add the chicken back in with the water. Bring to a boil then simmer for 10 minutes with the lid on.
• Add in the peas and curry paste, stir well.
• Serve with rice.
• Enjoy!