Soy Roasted Chicken Recipes

SOY-GLAZED ROAST CHICKEN

Steps:

• About 30 minutes before roasting, bring the chickens to room temperature. Preheat the oven to 350 degrees F. Combine the vegetable oil, 2 teaspoons salt, the white pepper, coriander and five-spice powder in a small bowl; rub all over the chickens. Tie the legs together with kitchen twine and tuck the wings under the body.
• Arrange the chickens breast-side up on a rack set on a rimmed baking sheet or in a shallow roasting pan, leaving a bit of space between them. Roast until the skin is slightly golden and crisp, about 1 hour.
• Make the glaze: Combine the honey, soy sauce, ginger and sesame oil in a small bowl. Increase the oven temperature to 400 degrees F. Brush the chickens all over (including the underside) with half of the glaze. Continue roasting, brushing with the remaining glaze halfway through, until the skin is deep golden brown and crisp and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 20 more minutes.
• Remove the chickens from the oven; transfer to a cutting board or platter. Pour the pan drippings into a small bowl; skim off any excess fat. Brush the chickens with the pan drippings and let rest 15 minutes. Sprinkle the chickens with the scallions and sesame seeds. Remove the twine and carve the chickens; serve with any remaining pan drippings.

SOY SPICED ROAST CHICKEN

Steps:

• Preheat the oven to 350 degrees F.
• Pat the chicken dry inside and out with paper towels. In a small bowl, combine the peanut oil, five-spice powder, salt and pepper. Stir the zest into the spices. Rub the chicken inside and out with the spice mixture.
• For the stuffing: Stuff the bird with the scallions, star anise, chile, ginger and orange (cut into pieces if needed). Roast the chicken for 1 hour undisturbed.
• For the basting sauce: Combine the honey and soy sauce. After the chicken has cooked for 1 hour, baste the chicken liberally every 10 minutes until it is cooked through and an internal thermometer reads 160 degrees F, 30 to 40 minutes more. Remove the chicken and let rest tented with foil for 10 minutes before serving. Chicken temperature will reach 165 degrees F while resting.
• For the salsa: While chicken rests, whisk together the ginger, chile oil, soy sauce, vinegar, peanut oil, chiles, scallions and mandarin juice and zest until well combined.
• Carve the chicken tableside and serve the salsa on the side.

SOY-ROASTED CHICKEN

Steps:

• In a shallow dish large enough to hold the chicken, mix the soy sauce, peanut and sesame oils and Sherry. Add the garlic, salt, ginger and 5-spice powder. Mix well. Rub the chicken inside and out with the mixture. Marinate, lightly covered, for at least 2 hours, and up to 24 hours, in the refrigerator, basting and turning frequently.
• Preheat the oven to 450 degrees. Remove the chicken from the refrigerator and wipe well to remove the marinade. Place the chicken in a roasting pan. Strain the marinade through a sieve; discard the solids and spoon the liquid over the chicken. Place the pan in the oven and roast for 45 to 50 minutes, basting frequently, or until a meat thermometer registers 158 to 160 degrees when inserted in the thigh. Remove from the oven and allow to rest for 3 minutes before serving.

SOY-POACHED ROAST CHICKEN

Steps:

• In stockpot or narrow 6-quart pot, combine soy sauce, rice wine, 2 cups water, star anise, sugar and ginger. Bring to rolling boil. Add 6 scallions. Lower chicken gently and slowly into liquid, breast side down.
• Bring back to boil, and cook steadily for 10 minutes. Turn off heat, and turn chicken over. Let sit in hot liquid 15 minutes.
• Meanwhile, trim and mince remaining scallions and preheat oven to 500 degrees.
• Carefully remove chicken from liquid, and put in skillet or roasting pan. Roast 5 minutes, or until nicely browned; keep an eye on it -- it can burn easily. Meanwhile, reheat liquid. When chicken is ready, carve and serve with a few spoonfuls of sauce over it. Put minced scallions into a cup of sauce; pass at table to go over white rice.

CHICKEN ROASTED WITH ONIONS AND SOY SAUCE

Steps:

• Place the chicken pieces in a roasting pan and toss with the rice wine or gin, soy sauce, sesame oil, salt, sugar, rice vinegar, and pepper. Put the garlic slices on and under the chicken pieces. Allow to rest for 30 minutes. Preheat the oven to 375°F.
• Heat a wok over high heat for 30 seconds, add the peanut oil, and coat the wok with it, using a spatula. When a wisp of white smoke appears, add the onions. Stir and cook for a minute, lower the heat to medium, and cook for another 3 minutes until onions are soft. Turn off the heat.
• Spoon the onions over, around, and under the chicken pieces. Place the roasting pan with the chicken and onions in the preheated oven and roast for 30 minutes. Lower the heat to 350°F, turn the chicken over, and roast for another 30 minutes. Turn the chicken over again and cook for a final 30 minutes, basting halfway through. Turn off the heat. Transfer the chicken to a heated platter and serve with cooked rice.

SOY SAUCE CHICKEN

Steps:

• Combine sugar, soy sauce, water, garlic, and ginger in a large stock pot; stir until sugar is dissolved. Place chicken in stock pot and bring to a boil. Using tongs, turn chicken in pot every 5 minutes.
• Boil chicken until no longer pink at the bone and juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sauce mixture will turn into a rich, brown glaze. Remove pot from heat and let cool 10 minutes.
• Place chicken on a platter and sprinkle with chopped green onions.

TONGDAK GUI (WHOLE ROASTED CHICKEN)

Steps:

• Place a gallon-size resealable plastic bag in a large bowl. To the bag, add the soy sauce, salt, sugar, white pepper and 6 cups cold tap water; stir to dissolve the salt and sugar. Nestle the Cornish game hens into the liquid, seal the bag set in the bowl and place in the refrigerator to brine for at least 8 hours and up to 48 hours.
• When ready to cook, heat the oven to 350 degrees. Drain the hens in the sink and pat very dry with a clean towel (the drier the hen, the crispier the skin). Using your hands, massage the olive oil all over the birds and place on a sheet pan, breast side up. Roast, rotating the pan halfway through, until golden brown and the legs, when jostled, feel like they're about to fall off (a sign that the meat is tender and cooked through), about 1 hour.
• Meanwhile, in a small bowl, toss the scallions with the rice vinegar and a pinch of salt and sugar to taste. To serve, top each roasted hen with a mound of the scallion garnish and enjoy with steamed white rice and yangnyeom sauce (if using), for dipping.

SOY ROAST CHICKEN WITH GINGER AND SPRING ONION

Steps:

• Rinse and dry chicken. Combine the dark soy sauce and 1 teaspoon of the sesame oil and rub the mixture all over the chicken. Place the chicken in a large bowl and refridgerate, uncovered, for a few hours or overnight; turn the chicken occaisionally.
• Preheat over to 200°C (400°F). Line a roasting tin with baking paper. Put the chicken in the tin, breast side up, and roast for 20 minutes. Turn the chicken over and cook for another 20 minutes. Turn the chicken once more so that it is breast side up again and cook for 30 minutes or until golden brown and juices run clear when the thigh is pierced with a skewer.
• Remove and allow to cool slightly then cut the chicken up Chinese style and arrange on a serving platter. (Or just cut into 10 pieces - legs, wings and breasts cut into 3).
• Put the light soy, rice wine, sugar and stock into a small suacepan and heat gently for 2-3 minutes. Pour the sauce over the chicken, then scatter with the ginger and spring onions.
• Wipe the saucepan dry with paper towels, then put the peanut oil and remaining teaspoon of sesame oil in the pan over high heat; when it reaches smoking point, carefully pour it over the chicken, which will cause the ginger and spring onion to sizzle. Serve immediately.

ROASTED ROSEMARY CHICKEN WITH LEMON/SOY SAUCE

Steps:

• Remove and discard giblets and neck from chicken.
• Rinse chicken under cold running water; drain well and pat dry.
• Place chicken breast side up, on rack in shallow roasting pan.
• Blend soy sauce, lemon juice, oil, rosemary and garlic.
• Brush chicken cavity and skin thoroughly with mixture, then place lemon halves in cavity.
• Roast at 350 for 1 hour and 45 minutes, or until meat thermometer inserted into thickest part of thigh registers 185, brushing with soy/lemon mixture every 30 minutes.
• Remove chicken from oven and let stand 10 minutes before carving.

SLOW-COOKED SOY-GLAZED CHICKEN

Steps:

• Combine the marinade ingredients in a small bowl. Sit the chicken in a casserole dish, rub the marinade all over, and put the ginger peel in the cavity. Cover and leave at room temperature to marinate for 1 hr, or in the fridge overnight.
• Heat the oven to 180C/160C fan/gas 4. Mix the stock ingredients in a jug, then pour over the chicken. Roast for 1 hr, uncovered, then baste with the liquid in the dish. Roast for 30-40 mins more, basting every 10 mins, until the chicken is deep brown. Keep an eye on the glaze in the base of the dish - you may need to add a splash of water to keep it from burning.
• Leave the chicken to rest for 20 mins, then transfer to a board. Skim the fat from the juices, bring to the boil, then turn off the heat. Shred the thigh and leg meat and wrap in the lettuce leaves along with the spring onions, cucumber, chilli, coriander and nuts. Slice the breast meat and serve withthe rice and warm roasting juices.