Chinese Roasted Chicken

kiwidutch's Note:

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.

• Total Time: 3 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 3 hrs

Ingredients:

Servings: 6

• 1 ½ kg chicken pieces (3 lb)
• 1⁄3; cup dark soy sauce
• 1 tablespoon honey
• 1 teaspoon five-spice powder
• 1 teaspoon garlic (crushed)
• 1 teaspoon gingerroot (grated)
• 1 tablespoon sesame oil

Directions:

1. Marinate chicken pieces in all the other ingredients for at least 2 hours, turning pieces now and again.
2. 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.
3. Serve hot or cold (cooking time includes marinating time).

Reviews

[Tiny kitchen, big chef]

Truly wonderful! Used drumsticks and boneless thighs and think I will use all thighs next time. Juicy, dark, sticky, just as advertised. For the people who are having a hard time with it being runny, you probably aren't using Dark Soy Sauce. This is a different soy sauce, not regular soy sauce which is dark for sure. Dark soy sauce is sweeter. Regular soy sauce is just salty. Make a trip to an Asian grocery and purchase some Dark Soy Sauce. Another reason may be the fat from the chicken, I noticed it runny under the drumsticks with skin and stickier under the skinless thighs.

[Ayame]

This was really good! I actually used the chicken from soup, after it had been boiling for 45 min, but it into pieces and placed it in a roaster. I basted every 10 min for 30 min and it turned out really juicy and tasty. Thanks a lot!

[bradel]

I made this last evening for dinner and it was very good. I didn't have the dark soy sauce and I think that is the reason for the runny marinate. Besides not being sticky, the chicken had a wonderful taste and it was easy to prepare. I served it with brown rice and steamed brocolli. Will definitely make this again.