Roast Chicken Chinese-Style
"This couldn't be easier, yet it tastes like it took a lot of trouble. The cooking time includes marinating and roasting."
photo by Chef floWer
- Ready In:
- 3hrs 40mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1⁄2 cup hoisin sauce
- 1⁄4 cup soy sauce
- 1 tablespoon light brown sugar
- 3 tablespoons sherry wine
- 1 teaspoon ground ginger
- 1⁄2 teaspoon dry mustard
- 1 roasting chicken
- 2 scallions, chopped
directions
- In a large glass bowl, combine hoisin sauce, soy sauce, sugar, sherry, ginger, and mustard, mixing well. Add chicken, turn to coat, and marinate for at least 2 hours, turning often and allowing mixture to pour inside of chicken.
- After marinating, reserve marinade and place chicken in a roasting pan in a preheated 350 degree oven for 1-1/2 hours, until cooked. Remove from oven, and cut into serving pieces.
- Heat reserved marinate in a saucepan, and pour over chicken pieces. Garnish with chopped scallions.
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Reviews
-
Very good chicken recipe! For the hoisin sauce I made Recipe #425938 #425938. I marinated my bird for a full day before roasting it. It came out beautifully, the flavors are great without being overpowering. Love this recipe! Made for ZWT6: No-Nonsense Nibblers. -
Great recipe. A keeper for sure. Using a flavor injector, I injected some of the marinade into the breast and thigh meat. Poured the rest of the marinade into a one gallan resealable plastic bag and marinated for four hours. Next time I will tent the bird with foil for the first hour of cooking. The sugars in the marinade carmelized and burned before the chicken was cooked through. But it still came out great. Crispy skin and moist tender meat. And all so flavorful! -
Awesome! I think it's the first time I followed a recipe exact. We used a 4lb chicken and put it on a rack in roaster with water to cover bottom then we cooked 1/2 uncovered and 1 hour covered. Poured the drippings in with reserved marinade and heated through. My husband has requested this for our anniv in June. -
Made at the start of December 2010 and forgot to rate it. I marinated it overnight and the flavours really soaked in. I omitted sherry wine as I don't drink otherwise left the recipe as written. My only criticism is that it didn't look very appetising because the skin of the chicken really browned up to the point it looked burnt, I think it's because of the brown sugar but it didn't take away from the flavour, inside of the chicken was still very moist. Thank you JackieOhNo! for a wonderful recipe. -
Super moist chicken! I marinated for about 5 1/2 hours, then before putting the chicken in the oven I carefully separated the skin from the breasts and thighs and spooned just a little bit under the skin so it could permeate the meat while cooking. I also added an inch of water to the bottom of the roasting pan to keep my chicken especially moist! This turned out beautifully. I did tent the chicken with foil for 45 minutes, and kept the back of the legs covered the entire time to keep the skin from burning. Thanks for sharing a yummy recipe!
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
