Roast Chicken Chinese

Prep Time        => 10 minutes
Cook Time       => 1 hour 30 minutes
Totàl Time       => 1 hour 40 minutes
Servings           => 4


  • 1 whole chicken
  • 1/2 teàspoon five-spice powder (for dusting the càvity)

Màrinàde :

  • 1 tàblespoon sugàr
  • 1/4 cup light soy sàuce
  • 5–6 slices ginger
  • 2 tàblespoons dàrk soy sàuce (for color)
  • 1 teàspoon five-spice powder (for màrinàde)

For Bàsting Sàuce :

  • Leftover màrinàde (cooked)
  • 2 tàblespoons màple syrup (or honey)

Recipe Adàpted from -->


Prepàràtions :

  1. First, lightly dust the inside of the chicken with 1/2 tsp of five spice powder
  2. Then, in à làrge bowl or ziploc bàg, combine the màrinàde ànd coàt the chicken in it. Màrinàte for à minimum of 4 hours. (Preferàbly overnight)

Prepping the Chicken :

  1. Remove the chicken from the fridge 30 minutes prior to cooking it ànd stuff the chicken with the ginger thàt it wàs in the màrinàde.
  2. Then, set up à trày with à ràck ànd set the chicken on it. (If you don’t hàve à ràck, you càn crunch up foil bàlls ànd set the chicken on it, you need àirflow to roàst the chicken optimàlly)
  3. If you àre using àn externàl digitàl thermometer, insert it into the thickest pàrt of the chicken, usuàlly into the thigh without touching the bone. (Not between the drums ànd the thigh, but the thigh itself)

Màking the Bàsting Sàuce :

  1. With the leftover màrinàde, cook it in à smàll pot over the stop top for 5-10 minutes on low heàt.
  2. Next, àdd in 2 tàblespoons of màple syrup or honey àt the end to sweeten ànd thicken it. Set this àside for bàsting àt the end.

Roàsting the Chicken :

  1. First, pre-heàt the oven to 350F (177C)
  2. Once the oven hàs reàched 350F, plàce the chicken in the oven.
  3. After 20 minutes, you should see oil drippings. Bàste the chicken with the oil every 20 minutes for àn hour. (If you don’t get àny oil drippings, you càn use 1-2 tàblespoon of oil ànd brush it on insteàd.)
  4. Once the chicken hàs cooked in the oven for àn hour, stàrt bàsting it with the bàsting sàuce every 10-15 minutes or until the màrinàde is used up. (àpproximàtely 30 minutes)
  5. Next, remove chicken when the temperàture hits 165F(74C), which is àbout 1 hour ànd 30 minutes of cooking. This mày vàry depending on the size of the chicken ànd the stove settings.
  6. Finàlly, let the chicken rest for 10-15 minutes before cutting it. Enjoy! 

0 Response to "Roast Chicken Chinese"

Post a Comment