AUTHENTIC CHINESE FIVE SPICE ROAST CHICKEN RECIPE - FOOD.COM
This is a recipe from my mother (who yes is Chinese). I loved this chicken as a kid and couldn't believe how simple this recipe is. This comes out so crispy and delicious. Prep time does not include time needed for the seasoning to set.
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours
Yield 1 chicken, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- To make five-spice salt: Combine 5 tablespoons salt with 1 tablespoon five-spice seasoning. Place five spice salt in a dry skillet. Cook & stir over low heat 3-4 minutes.
- Rub salt mixture (1 teaspoon five spice salt per lb. of chicken) on inside and outside of chicken. Cover and refrigerate seasoned chicken for 4 hours or overnight.
- Preheat oven to 500 F.
- Insert green onions into chicken cavity.
- Place chicken, breast side down, on a rack sprayed with nonstick cooking spray in a shallow roasting pan.
- Roast chicken for 35 minutes. Turn chicken over and continue roasting another 20-25 minutes or until chicken tests done. (Chicken skin should be crisp).
- Serve slices of chicken hot or chilled with plum sauce.
Nutrition Facts : Calories 981.8, FatContent 72, SaturatedFatContent 20.6, CholesterolContent 331.4, SodiumContent 309.3, CarbohydrateContent 0.3, FiberContent 0.1, SugarContent 0.1, ProteinContent 77.9
CHINESE FIVE SPICE ROASTED CHICKEN | CHINA SICHUAN FOOD
Chinese five spice roasted chicken
Provided by Elaine
Yield 4
Number Of Ingredients 9
Steps:
- Cut the chicken from the breast and then flat the thicken. Add salt, light soy sauce, dark soy sauce oyster sauce, green onion, ginger and five spice powder.
- Message the chicken and then wrap with plastic wrapper. Place in fridge and marinate overnight.
- Remove the chicken from the fridge and rest in room temperature for 30 minutes. Heat oven to 180 degree C and then place the chicken to roast for 25 minutes. Mix the left sauce with 1 tablespoon of honey. Then brush the sauce over the chicken and then continue roast for another 10 minutes.
- Cut into chunks and serve hot!
Nutrition Facts : Calories 573 kcal, CarbohydrateContent 7 g, ProteinContent 48 g, FatContent 39 g, SaturatedFatContent 11 g, TransFatContent 1 g, CholesterolContent 188 mg, SodiumContent 605 mg, FiberContent 1 g, SugarContent 3 g, ServingSize 1 serving
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FIVE-SPICE ROASTED CHICKEN - MEALTHY.COM
This recipe takes on the classic braised Chinese soy sauce chicken. In this version, the bird is spatchcocked and marinated with Chinese five-spice powder, garlic, ginger, and scallions. Roasting at high heat delivers that sweet and savory crispy skin your guests will adore. Spatchcocking the chicken reduces cooking time and permits more even cooking, but if you're hesitant to remove the backbone yourself, ask your local butcher to do it. Serve the crispy, flavorful chicken with steamed rice, chopped cilantro and a squeeze of lime for a dinner you won't soon forget.
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- Stir light and dark soy sauces with the sugar in a bowl until the sugar is completely dissolved; add the scallion, Thai chile, Chinese five-spice, garlic, ginger, and sesame oil and stir. Use kitchen shears to cut along each side of the chicken’s backbone to remove it entirely; discard. Place the chicken in a deep rectangular dish with the cut-side facing down. Press firmly on the breast to flatten onto the platter. Pour the marinade over it the chicken, massaging onto and under the skin. Marinate at room temperature for 45 minutes or refrigerated for 2 hours. Set a rack in the center of the oven and preheat to 400°F (200°C). Set a flat poultry rack into a baking dish. Place the chicken onto the rack, skin-side up. Pour marinade into the dish with 1 cup water. Roast in preheated oven until browned and the juices run clear, about 1 hour and 15 minutes. A thermometer inserted near the bone should read at least 165°F (75°C).
FIVE-SPICE ROASTED CHICKEN - MEALTHY.COM
This recipe takes on the classic braised Chinese soy sauce chicken. In this version, the bird is spatchcocked and marinated with Chinese five-spice powder, garlic, ginger, and scallions. Roasting at high heat delivers that sweet and savory crispy skin your guests will adore. Spatchcocking the chicken reduces cooking time and permits more even cooking, but if you're hesitant to remove the backbone yourself, ask your local butcher to do it. Serve the crispy, flavorful chicken with steamed rice, chopped cilantro and a squeeze of lime for a dinner you won't soon forget.
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Reviews 5.0
Total Time 2 hours 30 minutes
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Total Time 1 minutes35S
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- To Prep Clean the chicken with some water. Make sure to clean inside the cavity as well as the outside skin. Pat dry with some kitchen towels. Using some kitchen twine, tie the legs together, this will help the bird cook evenly in the oven. In a small bowl, mix all of the marinade ingredients together and rub it generously on the skin and in the cavity of the chicken. Place the garlic and ginger in the cavity of the bird. Place the bird in a large enough marinade bag and pour whatever is left of the marinade in with the bird. Seal the marinade bag and marinate the chicken in the fridge overnight. Once the chicken has marinated enough, remove the chicken from the marinade bag and remove the garlic and ginger. Leave the chicken out to air dry at room temperature until the skin is no longer wet. If you have a fan, turning it on will speed up this process. To Cook Turn on your oven and set to 200°C. Place your chicken in a roasting pan with a rack so that the fat and drippings can be collected. Once the oven has heated up, place the chicken on the lowest rack and roast for 45 minutes. At 45 minutes, flip the chicken around and roast the other side for another 15 minutes. While the chicken is roasting, mix the ingredients for the skin coating together. Once the chicken has roasted for an hour, brush the entire chicken with the skin coating mix. Then roast for a further 10 minutes on each side or until the skin turns a beautiful golden brown. Remove the chicken from the oven and allow to cool. Once cooled, cut up the bird into decent sized pieces and serve with the collected drippings together with steamed white rice.
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