Pot Roast Chicken Chinese Style Recipes

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Coat the chuck roast with garlic salt, pepper and mustard powder.
• Heat the oil in a large oven-proof skillet or Dutch oven over medium-high heat.
• Add the roast and brown on both sides, about 5 minutes per side.
• In a medium bowl, stir together 3 cups of water, soy sauce, vinegar, honey, ginger and celery seed. Pour over the roast and then cover the roast tightly with a lid or aluminum foil.
• Bake in the preheated oven until the roast is very tender, 2 1/2 to 3 hours.
• When the roast is done, remove it from the pan to a serving plate.
• Set the pan of drippings over medium-high heat and bring to a boil.
• Stir together cornstarch and 1/4 cup of cold water.
• Pour into the boiling liquid and stir until thickened, about 1 minute. Serve the roast with the gravy poured over it.

Steps:

• Heat oven to 170C/150C fan/gas 5. Heat the oil in a large flameproof casserole dish and brown the chicken well on all sides, then sit it breast-side up. Pack in the onions, thyme, garlic and peppercorns, pour over the wine and stock, and bring to the boil. Pop on the lid and transfer to the oven for 2 hrs.
• Remove and rest for 20 mins. Carefully lift the chicken onto a chopping board and carve as much as you need. Serve the carved chicken in a shallow bowl with the onions and some of the stock poured over. Serve with some usual Sunday veg and roast potatoes.
• Strain the leftover stock into a bowl and strip the carcass of all the chicken. Chill both for up to three days or freeze for up to a month to use for other recipes like our one-pot chicken noodle soup.

Steps:

• Rub chicken with 1/4 cup of soy sauce and let stand 15 minutes.
• Brown chicken slowly in oil, add sherry and simmer for 30 minutes until tender. Cut celery into 1/4" diagonal slices, green onions in 1" pieces.
• Remove chicken from pan, and add celery, and onion to pan. Cook for 1-2 minutes. Combine rest ingredients and 3/4 cup water. Stir into pan and cook until thick.

Steps:

• Combine first 4 ingredients, stir well.
• Rub garlic mixture over entire surface of roast.
• Place roast in a large zip-lock plastic bag.
• Combine soy sauce, brown sugar and sherry; pour over roast.
• Zip bag shut and marinate in refrigerator for 30 minutes, turning over once or twice.
• Remove roast from marinade, reserving marinade.
• Brown roast in oil in a large Dutch oven over medium heat. Add reserved marinade.
• Bring to a boil; cover, reduce heat and simmer for 2 hours.
• Add potato, carrot and onion.
• Cook an additional 30 minutes or until vegetables are tender.
• Remove roast and vegetables to a serving platter, reserving pan juices.
• Set roast and vegetables aside and keep warm.
• Combine cornstarch and 1/4 cup water, stirring until smooth.
• Add cornstarch mixture and green onions to pan juices; cook over medium heat, stirring constantly, until thickened and bubbly.
• Serve roast and vegetables with gravy.

Steps:

• Rub chicken with 1/4 c soy sauce, stand for 15 minutes.
• Brown in oil.
• Add sherry, ginger root and cook 20-30 minutes.
• Add mushrooms during last 5 minutes.
• Remove chicken, add celery and onions.
• Cook 1-2 minutes.
• Mix water, cornstarch, sugar and soy add to pan.
• Pour over chicken.