Chinese Roast Chicken Recipes
CHINESE ROASTED CHICKEN
This easy roasted chicken is flavored with a delicate sauce and then basted while roasting.
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Yield 4
Number Of Ingredients 9
Steps:
- Remove and discard giblets and neck from chicken. Rinse chicken under cold running water; drain well and pat dry with paper towels. Pierce chicken thoroughly with fork. Place chicken, breast side up, in shallow, foil-lined roasting pan.
- Combine lite soy sauce, sherry, oil, garlic, fennel, ginger, sugar and cloves. Brush cavity and skin thoroughly with sauce mixture.
- Roast in 325 degrees F. oven 1 hour and 45 minutes, or until meat thermometer inserted into thigh registers 180, brushing chicken occasionally with remaining sauce mixture during last 40 minutes of roasting time.
- Remove chicken from oven and let stand 10 minutes before carving.
Nutrition Facts : Calories 590.3 calories, Carbohydrate 1.6 g, Cholesterol 194 mg, Fat 35.4 g, Fiber 0.2 g, Protein 61.8 g, SaturatedFat 9.7 g, Sodium 504.4 mg
CHINESE ROAST CHICKEN WITH GRAVY
This is something my mother cooked for me when I was a kid and I still love it. It is a simple roast chicken with sesame seed oil and soy sauce. Serve it with cut-up hard boiled eggs and green onions over rice, if desired.
Provided by lisamarie
Categories World Cuisine Recipes Asian
Time 1h45m
Yield 5
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place chicken in a roasting pan. Coat with soy sauce and bake at 400 degrees F (200 degrees C) for 30 minutes; reduce heat to 350 degrees F (175 degrees C) and bake for 1 hour.
- Drizzle oil over chicken and bake for another 10 minutes. Remove chicken from oven, place on a platter and keep warm.
- To Make Gravy: Put roasting pan on stove; pour chicken stock into pan and bring to a boil, stirring frequently, scraping up bits of caramelized soy sauce. In a small bowl, combine cornstarch and water and mix; stir this mixture into roasting pan and stir until well combined and a nice, thick gravy is made. Serve with roasted chicken.
Nutrition Facts : Calories 944.2 calories, Carbohydrate 6.1 g, Cholesterol 272.6 mg, Fat 69.4 g, Fiber 0.3 g, Protein 70.1 g, SaturatedFat 17.8 g, Sodium 2546 mg, Sugar 0.8 g
CHINESE ROAST CHICKEN
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
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
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
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
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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- Preheat oven to 200C. Place chicken in a roasting pan or large casserole and brush with oil. Combine stock, Shaoxing, soy sauces, ginger, garlic and pepper in a bowl, then pour over chicken and add spring onions. Roast, basting occasionally and adding a little water to the pan if it becomes dry, and turning spring onions occasionally, until chicken is cooked through and juices run clear when the thigh is pierced with a skewer (55 minutes to 1 hour). Set aside to rest in a warm place (15 minutes).
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- Clean the chicken with water and pat dry inside and out. Truss the chicken. (I did only the legs part and not whole body.)
- Mix the Marinade ingredients well in a small bowl and rub it generously on the skin of the chicken and also the cavity. Insert the garlic and ginger inside the cavity and then transfer it into a Ziploc bag. Pour the remaining Marinade into the bag and marinate the chicken overnight. You can turn the plastic bag to make sure that the chicken is evenly marinated.
- Take the chicken out of the plastic bag, discard the garlic and ginger in the cavity. Air dry the chicken for about 30 minutes at room temperature or until the skin surface is no longer wet. You can turn on a fan. Mix the Skin Coating ingredients well in a small bowl. Set aside.
- Heat up the oven to 400°F (207°C). Place the chicken in a roasting pan (at the lower rack) and roast for about 45 minutes. Check the chicken at 30 minutes point and if the skin is browned too soon, cover the chicken with a sheet of aluminum foil. Remove the chicken from the oven and turn it to the underside of the chicken and roast for 15 minutes. Remove it from the oven and brush the entire chicken with the Skin Coating mixture. Continue to roast the chicken for about 5-10 minutes on each side, or until both sides of the chicken become a golden-hued brown in color. Remove from the oven, let cool, chop up and serve immediately. Save the juice from the chicken and serve with steamed rice.
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- Rinse the chicken and discard the giblets from the cavity. Pat the chicken dry using paper towels
- Cover the chicken with five-spice powder by patting the spice into the skin. Try not to rub the spice in since you will create a paste
- Refrigerate uncovered for at least 4 hours (or overnight) to let the spice flavors sink in and to let the skin dry
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Reviews 4Published 2020-07-11Estimated Reading Time 4 mins
- Pineapple Chicken. Aromatically sweet and sour, this chicken dish uses pineapple and pantry staples to liven up any weeknight. Get the recipe: Pineapple Chicken.
- Chicken Chop Suey. Tender chicken, crunchy veggies, and a heavenly sauce are sublime over steamed rice. Get the recipe: Chicken Chop Suey.
- Chicken Fried Rice. Full-flavored chicken fried rice is what you’ve been craving from your local Chinese takeout. Made with juicy chicken and whatever veggies you have at home, it’s a super-fast meal!
- Instant Pot Whole Chicken. Let your Instant Pot work for you for fall-off-the-bone tender and juicy chicken in a fraction of the time over roasting. Get the recipe: Instant Pot Whole Chicken.
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- General Tso’s Chicken. If you’re a fan of this takeout dish, make it yourself perfectly crispy and bold in flavor without deep-frying. Get the recipe: General Tso’s Chicken.
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- In a small bowl, combine oil, five-spice powder, minced garlic, salt, and crushed black peppercorn.
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- Chicken Mango Stir-Fry. When you're in the mood for something lively and truly unique, the chicken mango stir-fry is a fantastic choice. It's a great way to bring fresh fruit into a Chinese dish.
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