CANTONESE ROAST CHICKEN RECIPES

Name: Cantonese Roast Chicken Stuffed with Rice
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 Whole chicken, washed; 4 tbsp Fried shallots; 1 tbsp Sesame oil; 2 tbsp Hoisin sauce; 1 tbsp Dark soy sauce; 1 tbsp Honey; 1 tsp Shao Xing wine; 2 tsp Five Spice powder; 2 tsp Black pepper &amp; salt, to taste; 2 cm Ginger, grated; 1 Garlic, grated; 2 tbsp Hoisin sauce; 2 tsp Five Spice; 2 tbsp Cooking oil; 1 tbsp Honey; 2 Lup Cheong, sliced; 1 cm Ginger, sliced; 2 Garlic cloves, sliced; 2 cup Calrose Rice, washed; 8 Mushrooms, rehydrated &amp; sliced; 1 tbsp Dried prawn, washed &amp; chopped; Reserved mushroom water (optional); 50ml Shao Xing wine; 3 tbsp Kicap manis; 2 tbsp Dark soy sauce; 1 tbsp Chicken stock powder; 1 tsp Salt &amp; pepper; Fried shallots; Coriander; Chilli

CANTONESE ROAST CHICKEN STUFFED WITH RICE – BYKIDO

Cantonese Roast Chicken Stuffed with Rice – BYKidO image

Provided by FairPrice

Total Time 1 hours 30 minutes

Prep Time 1 hours 30 minutes

Yield 4

Number Of Ingredients 30

Ingredients

1 Whole chicken, washed
4 tbsp Fried shallots
1 tbsp Sesame oil
2 tbsp Hoisin sauce
1 tbsp Dark soy sauce
1 tbsp Honey
1 tsp Shao Xing wine
2 tsp Five Spice powder
2 tsp Black pepper & salt, to taste
2 cm Ginger, grated
1 Garlic, grated
2 tbsp Hoisin sauce
2 tsp Five Spice
2 tbsp Cooking oil
1 tbsp Honey
2 Lup Cheong, sliced
1 cm Ginger, sliced
2 Garlic cloves, sliced
2 cup Calrose Rice, washed
8 Mushrooms, rehydrated & sliced
1 tbsp Dried prawn, washed & chopped
Reserved mushroom water (optional)
50ml Shao Xing wine
3 tbsp Kicap manis
2 tbsp Dark soy sauce
1 tbsp Chicken stock powder
1 tsp Salt & pepper
Fried shallots
Coriander
Chilli

Steps:

Marinate Chicken: Preheat the oven to 180°C. Combine marinate in a ziplock bag, place the chicken inside the bag and thoroughly coat it. Marinate for at least 30 mins or overnight.
Rice: Meanwhile, in a pan with 2 tbsp of oil over medium heat, fry the lup cheong until lightly brown on both sides, about 1 min. Add in the ginger and garlic, and fry for 30 seconds until fragrant. Deglaze the pan with Shao Xing wine, followed by the remaining of the Rice Seasoning. Add rice, mushroom and dried prawn, keep stirring for 45 seconds to ensure each grain is coated and is not sticking to the bottom. Transfer to your rice cooker, add water and cook as per rice cooker instructions.
Roast Chicken: Combine Chicken Baste ingredients and set aside. Place the roasted chicken onto a tray with a wire rack and roast in the oven for 30 mins. Your rice should be cooked by now. Fluff up the rice and gently mix in the fried shallots and sesame oil. Remove 2 cups of rice and place it on a plate to cool down.
Stuff & Baste Chicken: After 30 mins, remove chicken from the oven and stuff the cavity with the cooled rice. Using a brush, brush the baste sauce evenly on the chicken. Roast the chicken for another 15 to 20 mins, until the thickest part of the breast registers 70°C. Remove from the oven and let it rest for 5 mins.
Assembly: Serve the chicken with a side of the extra rice and garnish with chilli, coriander and more fried shallots if desired.

Nutrition Facts : ServingSize 4,

CANTONESE ROAST CHICKEN | JUST A PINCH RECIPES

Cantonese Roast Chicken | Just A Pinch Recipes image

Marinating the chicken for 48 hours gives the chicken such a great flavor and moisture. If the chicken skin starts getting to brown tent with foil while baking.

Provided by barbara lentz @blentz8

Categories Chicken

Cook Time 2 hours

Yield 4

Number Of Ingredients 8

Ingredients

1 - whole chicken
MARINADE
8 clove(s) garlic minced
1 - thumb size piece ginger peeled and grated
1 cup(s) soy sauce
1/2 cup(s) oyster sauce
3 tablespoon(s) sake or shaoxing wine
4 tablespoon(s) sugar

Steps:

Mix all the ingredients together for the marinade. Place the chicken in a large baggie. Pour the marinade over the chicken and seal the bag.
Let the chicken marinate for 48 hours. Remove the chicken from the marinade discarding the marinade.
Let the chicken sit at room temperature for 2 hours. Preheat the oven at 375 degrees. Place the chicken in a roaster. Cover the wing tips and drumstrick ends with foil
Roast for 1 hour 30 minutes or until internal thermometer reaches 165 degrees. Remove the chicken to cutting board and cover with foil. Let sit 20 minutes. Carve and serve with extra soy sauce or plum sauce

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