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
ROAST CHICKEN BREASTS WITH CHINESE BUTTER SAUCE
Chicken breasts take an elegant turn with Chef Kim's Asian twist on beurre blanc, a classic French butter sauce: fermented black beans, Shaoxing wine, and lots of garlic add tons of unexpected flavor. Serve on a bed of creamy potato-parsnip mash for a comforting, delicious dinner.
Provided by Sohui Kim
Time 1h15m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Black Bean Sauce: Preheat oven to 450 degrees F. Peel and cut shallot into ¼-inch slices. Add to a medium saucepan with 1 tablespoon oil. Sauté over low heat until shallot softens and becomes translucent, 2-3 minutes. Add white and Shaoxing wines, bring to a simmer, and reduce the liquids by about half, 6-8 minutes. Add fermented black beans, garlic cloves, and chicken stock. Bring to a simmer and reduce the liquid by about half, 20-25 minutes. Meanwhile, start the Potato-Parsnip Mash.
- Potato-Parsnip Mash: Peel and dice the potatoes and parsnip into uniform 1-inch cubes. Place in a large saucepan. Add water and a few pinches of salt, then bring to a boil over high heat, 6-8 minutes. Meanwhile, in a small saucepan, gently heat the heavy cream over low heat, then set aside.
- Chicken: Heat an ovenproof nonstick skillet over high heat. Season chicken breasts liberally with salt and pepper on both sides. Add 1 tablespoon oil to the pan and swirl around to coat the bottom. When oil is smoking, add breasts skin side down; cook until skin is golden brown, 2-3 minutes. Then flip the breasts so they're skin side up and place skillet in the oven until chicken cooks through, 8-10 minutes.
- Check potatoes and parsnips for doneness by removing one of each from the water with tongs; they should feel soft when gently squeezed. Drain well and place back into the pot; add the butter. Mash the potatoes and parsnips until they are coarsely crushed and coated with melted butter. Add about ¾ of the warmed cream and continue mashing until creamy; add more cream as needed. Season to taste with salt. Set aside.
- When the Black Bean Sauce has reduced to about half, strain it into a bowl. Reserve the garlic cloves and discard the rest of the solids. Place the garlic cloves and the sauce into a blender and purée, starting on low speed; if the sauce is very hot, remove the cap or stopper on top of the blender so steam can escape. Turn the speed to high until completely puréed, about 1 minute. Pour back into the saucepan and keep warm over low heat. (Makes 1 quart. Black Bean Sauce can be made ahead and refrigerated for 2-3 days, or frozen for up to 3 months.)
- After chicken has been in the oven for 8-10 minutes, check for doneness. It should feel firm to the touch or register 160 F at its center. (Note: Safe internal temperature for cooked chicken is 165 F; however, chicken will continue cooking once it's out of the oven.) Remove chicken to a plate to rest. Chinese Butter Sauce: Place the skillet with drippings over low heat and add about 1 cup of Black Bean Sauce. Turn the heat to high and use a wooden spoon to scrape up the fond (the roasted bits stuck on the bottom of the pan). When the sauce has simmered and slightly reduced, taste and adjust seasoning as needed. Add 1 pat of butter; swirl the pan to melt and emulsify. Repeat with remaining 2 pats of butter; the sauce should be velvety smooth.
- Assembly: Place a large spoonful of Potato-Parsnip Mash on a plate. Nestle a chicken breast on top, and spoon plenty of Chinese Butter Sauce around the sides. (Avoid pouring sauce directly on the chicken skin, so it can remain crisp.) Finely slice the light green part of the scallion on a bias and scatter over chicken. Serve immediately.
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.
More about "roast chinese chicken recipes"
CHINESE ROAST CHICKEN (BEST RECIPE) - RASA MALAYSIA
Web Aug 3, 2020 Chinese roast chicken recipe. Flavorful, juicy, and absolutely mouthwatering, and it's quick and easy to make for the entire …
From rasamalaysia.com
4.6/5 (69)Total Time 1 hr 35 minsCategory Chinese RecipesCalories 494 per serving
From rasamalaysia.com
4.6/5 (69)Total Time 1 hr 35 minsCategory Chinese RecipesCalories 494 per serving
- 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.
THE BEST CANTONESE ROAST CHICKEN (广式烧鸡)
Web Oct 10, 2015 Transfer the chicken to a gallon-sized Ziplock bag, legs up. Add half the marinade into the cavity of the chicken. Pour the rest of the …
From omnivorescookbook.com
4.9/5 (21)Category MainCuisine ChineseTotal Time 37 hrs 30 mins
From omnivorescookbook.com
4.9/5 (21)Category MainCuisine ChineseTotal Time 37 hrs 30 mins
- Transfer the chicken to a gallon-sized Ziplock bag, legs up. Add half the marinade into the cavity of the chicken. Pour the rest of the marinade onto the chicken skin. Seal the bag halfway across. Try to squeeze out as much air as possible. Seal the bag. Rub chicken through the bag to make sure the marinade and herbs are evenly dispersed.
23 BEST CHINESE CHICKEN RECIPES - OMNIVORE'S COOKBOOK
Web Jul 11, 2020 1. Pineapple Chicken. Aromatically sweet and sour, this chicken dish uses pineapple and pantry staples to liven up any weeknight. Get the recipe: Pineapple Chicken. 2. Chicken Chop Suey. Tender …
From omnivorescookbook.com
From omnivorescookbook.com
8 ASIAN WHOLE CHICKEN RECIPES - GREEDY GIRL GOURMET
Web Jan 29, 2022 Chinese Roast Chinese roast crispy chicken goes well with chow mein or 1 of these longevity noodle recipes on the side. 5-spice roast whole chicken An 5-star Posh Journal recipe that has minimal …
From greedygirlgourmet.com
From greedygirlgourmet.com
CHINESE ROAST CHICKEN RECIPE- HOW TO MAKE THE SKIN SUPER …
Web May 28, 2019 Roast the chicken at 220°C for the first 20 minutes to brown the chicken skin. Reduce the temperature to 160°C for another 90 minutes. Flip over the chicken at least once for even roasting. Baste the chicken …
From tasteasianfood.com
From tasteasianfood.com
OVEN ROASTED FIVE SPICE PEKING CHICKEN - PUPS WITH …
Web May 3, 2019 Roasting the Chicken Pre-heat the oven to 350F (177C) Once the oven has reached 350F, place the chicken in the oven. After 20 minutes, you should see oil …
From pupswithchopsticks.com
5/5 (77)Total Time 1 hr 40 minsCategory MainCalories 1197 per serving
From pupswithchopsticks.com
5/5 (77)Total Time 1 hr 40 minsCategory MainCalories 1197 per serving
- Remove the chicken from the fridge 30 minutes prior to cooking it and stuff the chicken with the ginger that it was in the marinade.
- With the leftover marinade, cook it in a small pot over the stop top for 5-10 minutes on low heat.
CHINESE ROASTED CHICKEN (烧鸡) - CHINA SICHUAN FOOD
Web Mar 26, 2017 Place the chicken on the low rack and roast for 30 minutes. Lower the temperature to 120 degree C (250 degree F) and bake for another 20 minutes (you can …
From chinasichuanfood.com
5/5 (5)Total Time 49 hrsCategory Main CourseCalories 778 per serving
From chinasichuanfood.com
5/5 (5)Total Time 49 hrsCategory Main CourseCalories 778 per serving
- Clean the chicken and soak in clean water for 15 minutes. Then message with white vinegar, set aside for 10 minutes. Then rinse the chicken with paper (drying process is quite important).
- Prepare a large bag, place the chicken in and then add all the marinade sauce. Rub the bag gently to make sure the chicken is evenly coated by the sauce. Keep in fridge at least overnight to 48 hours. Flip 2-3 times.
- Take only the chicken out (discard the liquid and all the other spices). Truss the legs and place on a baking sheet (beast up) and then air dry until the skin becomes tightened and dry (usually take 1 to 4 hours based on the room condition).
CHINESE CHICKEN RECIPES | BBC GOOD FOOD
Web Try a roast with a difference - Chinese five-spice, citrus and ginger add warmth to the rich soy and hoisin sauce-based gravy One-pot crystal chicken 4 ratings We have given the …
From bbcgoodfood.com
From bbcgoodfood.com
EASY CHINESE ROASTED CHICKEN - POSH JOURNAL
Web Jul 24, 2020 Stuff the cavity with a head of garlic halved. Tie the legs together with kitchen string. Put the chicken breast side up on a roasting rack in a medium (9×13-inch or …
From poshjournal.com
From poshjournal.com
CANTONESE POACHED CHICKEN (BAI QIE JI) - THE WOKS OF LIFE
Web Jan 13, 2020 The next time you visit any Chinatown and walk by a restaurant with hanging roast duck, soy sauce chickens, and char siu in the window, look for the whole white cut …
From thewoksoflife.com
From thewoksoflife.com
ROAST CHICKEN RECIPE - SIMPLE CHINESE FOOD
Web Roast Chicken. 1. Cut the chicken into pieces, add the cooking wine and ginger to the water pot, and use a pressure cooker to cook it thoroughly. Don't pour the remaining …
From simplechinesefood.com
From simplechinesefood.com
CHINESE ROAST CHICKEN BUNS RECIPE - FOOD REPUBLIC
Web Jun 30, 2011 A refreshingly new and easy roast chicken sandwich Food Republic June 30, 2011 Tender meat—often pork, though here, it’s simple roasted chicken—sweet, …
From soc.nycs.net-freaks.com
From soc.nycs.net-freaks.com
SLOW-ROAST GOCHUJANG CHICKEN RECIPE | BON APPéTIT
Web Sep 8, 2019 Whisk 5 Tbsp. gochujang and ¼ cup extra-virgin olive oil in a medium bowl until combined. Finely grate 3 garlic cloves (from one of the heads of garlic) into …
From bonappetit.com
From bonappetit.com
SOY SAUCE CHICKEN: A CHINATOWN CLASSIC - THE WOKS OF LIFE
Web Feb 28, 2015 Cuisine: Chinese serves: 6 servings Prep: 15 minutes Cook: 1 hour 30 minutes Total: 1 hour 45 minutes Print Rate Ingredients 1 whole chicken (about 4 …
From thewoksoflife.com
From thewoksoflife.com
CHINESE ROAST CHICKEN | SILK ROAD RECIPES
Web Oct 11, 2021 1 ½ teaspoon Chinese Five Spice powder ¼ teaspoon soy sauce Instructions Preheat oven to 425°F. Line a rimmed baking sheet with foil and spray with …
From silkroadrecipes.com
From silkroadrecipes.com
ROASTED CHICKEN WITH STICKY RICE - THE WOKS OF LIFE
Web May 28, 2020 Cover with plastic wrap and transfer to the refrigerator to marinate for 1 to 2 hours. Cook the sticky rice. Heat the oil in a wok using medium heat, and cook the onion …
From thewoksoflife.com
From thewoksoflife.com
EASIEST CHINESE ROAST CHICKEN RECIPE (ONLY 5 INGREDIENTS!) - THE …
Web Jun 1, 2020 This Chinese Roast Chicken recipe is so easy to make and only requires 5 ingredients! The Chinese five-spice powder does all of the work to create an amazingly …
From theminichef.com
From theminichef.com
NIGEL SLATER’S RECIPES FOR ROAST CHICKEN WITH HERBS, GRILLED RED ...
Web Feb 19, 2023 ‘One of the best of the winter salads’: grilled red chicory with date syrup and blood orange. Photograph: Jonathan Lovekin/The Observer. As a side dish to the sweet, …
From theguardian.com
From theguardian.com
CHINESE FIVE SPICE CHICKEN (五香烤鸡) - RED HOUSE SPICE
Web Sep 20, 2021 Use the palm of your hand to firmly push the middle of the chicken until it’s completely flattened. Season Pat dry the whole chicken with kitchen paper to remove …
From redhousespice.com
From redhousespice.com
12 ROASTED CARROT RECIPES WITH TONS OF FLAVOR
Web Nov 11, 2021 Oven-Roasted Carrots and Onions. 'The dry heat of the oven caramelizes the natural sugars in vegetables, which brings about an amazing depth of flavor. Baby …
From allrecipes.com
From allrecipes.com
21 CHINESE CHICKEN RECIPES FOR COZY BRAISES AND FLAVOR …
Web 2 days ago Steamed Chicken With Xiao Fan's Special Sauce A sauce of garlic, Thai chiles, cilantro, soy sauce, and rice vinegar is a simple combination that adds a flavor …
From epicurious.com
From epicurious.com
You'll also love