Best Chinese Roast Chicken Recipes

CHINESE ROAST CHICKEN

Steps:

• Mix together soy sauce, lemon juice, honey, sesamme oil, dry mustard, ginger, garlic and ground black pepper to make the marinade.
• Place chicken in a bowl or zip lock plastic bag.
• Pour marinade over it.
• Marinate in refrigerator for at least one hour, I marinate it for at least 12 hours.
• Turn the chicken over in marinade occasionally.
• Preheat oven to 350 degrees Fahrenheit.
• Roast chicken on rack until chicken is dark brown and a fork can be inserted with ease, at least 1 1/4 to 1 1/2 hours.
• Bring marinade to full boil and use to baste chicken every 15 minutes.

CHINESE-STYLE ROAST CHICKEN THIGHS

Steps:

• In a blender purée the garlic and the gingerroot with the soy sauce, the vinegar, the honey, the aniseed, and the salt. In a resealable plastic bag combine the marinade with the chicken thighs and let the chicken marinate at room temperature for 15 minutes. Arrange the chicken on the rack of a foil-lined broiler pan, discarding the marinade, and roast it in the middle of a preheated 425°F. oven for 20 to 25 minutes, or until it is cooked through.

ROAST CHICKEN BREASTS WITH CHINESE BUTTER SAUCE

Steps:

• Black Bean Sauce: Preheat oven to 450 degrees F. Peel and cut shallot into ¼-inch slices. Add to a medium saucepan with 1 tablespoon oil. Sauté over low heat until shallot softens and becomes translucent, 2-3 minutes. Add white and Shaoxing wines, bring to a simmer, and reduce the liquids by about half, 6-8 minutes. Add fermented black beans, garlic cloves, and chicken stock. Bring to a simmer and reduce the liquid by about half, 20-25 minutes. Meanwhile, start the Potato-Parsnip Mash.
• Potato-Parsnip Mash: Peel and dice the potatoes and parsnip into uniform 1-inch cubes. Place in a large saucepan. Add water and a few pinches of salt, then bring to a boil over high heat, 6-8 minutes. Meanwhile, in a small saucepan, gently heat the heavy cream over low heat, then set aside.
• Chicken: Heat an ovenproof nonstick skillet over high heat. Season chicken breasts liberally with salt and pepper on both sides. Add 1 tablespoon oil to the pan and swirl around to coat the bottom. When oil is smoking, add breasts skin side down; cook until skin is golden brown, 2-3 minutes. Then flip the breasts so they're skin side up and place skillet in the oven until chicken cooks through, 8-10 minutes.
• Check potatoes and parsnips for doneness by removing one of each from the water with tongs; they should feel soft when gently squeezed. Drain well and place back into the pot; add the butter. Mash the potatoes and parsnips until they are coarsely crushed and coated with melted butter. Add about ¾ of the warmed cream and continue mashing until creamy; add more cream as needed. Season to taste with salt. Set aside.
• When the Black Bean Sauce has reduced to about half, strain it into a bowl. Reserve the garlic cloves and discard the rest of the solids. Place the garlic cloves and the sauce into a blender and purée, starting on low speed; if the sauce is very hot, remove the cap or stopper on top of the blender so steam can escape. Turn the speed to high until completely puréed, about 1 minute. Pour back into the saucepan and keep warm over low heat. (Makes 1 quart. Black Bean Sauce can be made ahead and refrigerated for 2-3 days, or frozen for up to 3 months.)
• After chicken has been in the oven for 8-10 minutes, check for doneness. It should feel firm to the touch or register 160 F at its center. (Note: Safe internal temperature for cooked chicken is 165 F; however, chicken will continue cooking once it's out of the oven.) Remove chicken to a plate to rest. Chinese Butter Sauce: Place the skillet with drippings over low heat and add about 1 cup of Black Bean Sauce. Turn the heat to high and use a wooden spoon to scrape up the fond (the roasted bits stuck on the bottom of the pan). When the sauce has simmered and slightly reduced, taste and adjust seasoning as needed. Add 1 pat of butter; swirl the pan to melt and emulsify. Repeat with remaining 2 pats of butter; the sauce should be velvety smooth.
• Assembly: Place a large spoonful of Potato-Parsnip Mash on a plate. Nestle a chicken breast on top, and spoon plenty of Chinese Butter Sauce around the sides. (Avoid pouring sauce directly on the chicken skin, so it can remain crisp.) Finely slice the light green part of the scallion on a bias and scatter over chicken. Serve immediately.

CHINESE ROAST CHICKEN WITH GRAVY

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place chicken in a roasting pan. Coat with soy sauce and bake at 400 degrees F (200 degrees C) for 30 minutes; reduce heat to 350 degrees F (175 degrees C) and bake for 1 hour.
• Drizzle oil over chicken and bake for another 10 minutes. Remove chicken from oven, place on a platter and keep warm.
• To Make Gravy: Put roasting pan on stove; pour chicken stock into pan and bring to a boil, stirring frequently, scraping up bits of caramelized soy sauce. In a small bowl, combine cornstarch and water and mix; stir this mixture into roasting pan and stir until well combined and a nice, thick gravy is made. Serve with roasted chicken.

CHINESE ROAST CHICKEN BUNS (BAO)

Steps:

• 1. In large bowl, sift together flours, yeast, sugar, and salt; add warm water and oil. Mix with hands and knead in bowl until dough forms (add up to ¼ cup water, if necessary). Turn dough out of bowl onto floured surface and knead until smooth and elastic, about 5 minutes. Return dough to well-oiled bowl and cover with clean dishtowel. Let dough rest until doubled in size, about 45-60 minutes. While dough is rising, cut 12 squares of parchment paper 2. Punch down dough into 1¾-inch-thick rope. Cut into 12 equal pieces, and roll each piece into a ball. Place balls on baking sheet; cover with plastic wrap and let rise at room temperature for about 30 minutes. 3. Pat each ball into a long oval (about 5"x2"); brush with olive oil and fold in half cross-wise. Place dough-oval on parchment paper and brush with oil again. Place on baking sheet, cover with plastic wrap, and let rise at room temperature for another 30 minutes. 4. Bring water to simmer below a steamer; arrange buns about ½-inch apart. Cover pot and let steam until cooked through, about 10 minutes. Layer each bun with chicken, hoisin, Sriracha, cucumber, and scallions.

POT ROAST CHICKEN (CHINESE STYLE)

Steps:

• Rub chicken with 1/4 cup of soy sauce and let stand 15 minutes.
• Brown chicken slowly in oil, add sherry and simmer for 30 minutes until tender. Cut celery into 1/4" diagonal slices, green onions in 1" pieces.
• Remove chicken from pan, and add celery, and onion to pan. Cook for 1-2 minutes. Combine rest ingredients and 3/4 cup water. Stir into pan and cook until thick.

CRISPY CHINESE ROAST CHICKEN IN A BUNDT PAN!

Steps:

• Mix together soy sauce, lemon juice, honey, sesame oil, mustard, ginger, garlic and pepper to make marinade in small bowl. Place chicken in medium bowl and pour marinade over it. Cover; place in refrigerator and marinate at least 1 hour. Turn occasionally to coat all sides.
• Place chicken (Legs Down), on a center stem of the stoneware bundt pan. Pour 1/4 cup beer in pan filling with more as it evaporates if needed. Place in 350 degree oven roast until chicken is dark-brown about 1 to 1 1/2 hours. Till 165° to 170°F cook until juices run clear. Rest for 15-20 minutes. Serve hot, or refrigerate and serve cold.

CHINESE-STYLE MICROWAVE ROAST CHICKEN

Steps:

• Rub fryer with salt, oyster sauce and oil.
• Place in casserole dish and cover with saran wrap.
• Microwave on high for 10 minutes.
• Turn chicken over and microwave another 13 minutes, or until done.
• Let stand in casserole covered, while making gravy.
• For gravy:.
• In a sauce pan, mix gravy ingredients, except cornstarch mixture.
• Bring to boil.
• Add cornstarch mixture and stir until thickened.
• Pour over cup-up chicken.

ROAST CHINESE CHICKEN

Steps:

• Preheat oven to moderate, 180°C Place a greased rack over a foil-lined baking pan.
• MARINADE: In a small bowl, combine sauces, wine, spice and garlic. Squeeze juice from orange into mixture, reserving skin and flesh.
• Pat chicken skin dry with paper towel. Stuff cavity with reserved orange quarters and cinnamon stick. Tie legs together with kitchen string. Place chicken, breast side up, on wire rack. Brush all over with half marinade mixture.
• Bake chicken for 1¼ hours, brushing occasionally with remaining marinade, until juices run clear when tested with a skewer. Cover chicken loosely with foil halfway through cooking to prevent skin from burning.
• Remove chicken from oven. Set aside, covered, to rest for 10 minutes. Cut Chinese-style (see tip). Serve with sliced oranges
• and sliced green onion.

ROAST CHICKEN CHINESE-STYLE

Steps:

• 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.

CHINESE ROAST CHICKEN WINGS

Steps:

• Place wings in a large bowl with all other ingredients.
• cover and refrigerate 3 hours or over night.
• Preheat over to moderate.
• drain chicken wings and reserve marinade.
• place wings into baking dish and bake uncovered basting with marinade or do what I do and throw the marinade in the pan.
• bake 45 - 1 hour until golden and brown.