Chinese-style roast chicken
A delicious Chinese-style roast chicken recipe.
INGREDIENTS
1.5kg free range chicken
1 teaspoon sesame oil
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
¼ cup (60ml) salt-reduced soy sauce
½ teaspoon Chinese five spice
1 tablespoon Chinese rice wine or dry sherry, optional
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
freshly ground black pepper
METHOD
Congratulations to our December Online Prize Recipe winner, Christine Tng of Bedford WA. Christine shares with us her delicious recipe for a Chinese-style roast chicken. Christine won The Complete Book of Modern Asian from ACP Books.
Remove excess fat from chicken. Rinse chicken inside and out; pat dry with absorbent paper.
Combine remaining ingredients in a jug. Place chicken in a shallow non-metallic dish; rub sauce mixture over chicken, including inside the cavity. Cover and refrigerate for several hours or overnight, turning occasionally.
Preheat the oven to 180°C/160°C fan-forced. Drain chicken from marinade. Place chicken on a wire rack in a baking dish. Add a little water to the dish to stop the mixture burning.
Roast for about 1 hour or until the chicken is just cooked through. Stand, covered with foil, for 15 minutes before carving. Serve sprinkled with sliced green onions, if desired.
Uncooked marinated chicken suitable to freeze. Suitable to microwave.
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