Chinese Roasted Chicken Food

ROAST CHICKEN RECIPE - CHINESE STYLE

Steps:

• Slaughter the chicken. Dress, eviscerate, and rinse. Pat dry and keep it vertical to drain off the water in the cavity. Let it stands for two hours.
• Carefully separate skin from breast meat by inserting the fingers or a small knife in between the skin and the breasts.
• Combine the salt, honey, light soy sauce and applied to the entire surface of the chicken.
• Apply the salt and Szechuan peppercorn mixture to the cavity of the chicken.
• Refrigerate the chicken in an upright position. Leave it uncovered for at least 12 hours or up to 24 hours until the surface is completely dry.
• Apply additional salt plus some baking powder to the surface. Hang the chicken upright and allow the chicken to drip dry for an hour.
• Truss the chicken.
• Place the chicken on an oven rack. Rub some oil on the surface. Roast in the preheated oven at 220 degrees Celsius for 20 minutes.
• Hold the chicken carefully to drain off any juice on the skin and inside the cavity.
• Reduce the heat to 160 degrees Celsius for another one and a half hours.
• Cut the chicken into pieces and served with Szechuan peppercorn salt 椒盐.

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 ROASTED CHICKEN

Steps:

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

CHINESE GARLIC CHICKEN

Steps:

• Season chicken with salt and black pepper. Toss with flour until coated.
• Heat peanut oil in a wok or large skillet over high heat until it begins to smoke. Add chicken, and stir fry until the pieces are lightly browned on the outside, 3 to 5 minutes. Turn heat to medium and stir in whole garlic cloves; continue stir frying for 5 minutes.
• Turn heat to low, and add Shao-Hsing wine, soy sauce, and chicken stock. Cover, and simmer for 20 minutes until the chicken is tender. Remove garlic cloves before serving.

EASY HOMEMADE CHINESE LEMON CHICKEN

Steps:

• Whisk soy sauce, egg, lemon juice, rice vinegar, sugar, and hot mustard together in a medium bowl. Add chicken, cover, and let marinate in the refrigerator for at least 1 hour.
• Remove chicken from marinade and toss in a large mixing bowl with 1/2 cup cornstarch. Be sure to coat thoroughly. Discard marinade.
• Heat oil in a large skillet over medium heat. Pan-fry chicken in batches until browned and no longer pink in the center, about 5 minutes per batch. Transfer to a tray covered with paper towels to absorb excess oil.
• Whisk chicken broth, lemon juice, honey, and cornstarch together in a medium saucepan. Bring to a boil; reduce heat and stir constantly until sauce becomes translucent and begins to thicken, about 10 minutes. Remove from heat and top cooked chicken with sauce.

CHINESE POT ROASTED CHICKEN

Steps:

• Rub chicken with 1/4 c soy sauce, stand for 15 minutes.
• Brown in oil.
• Add sherry, ginger root and cook 20-30 minutes.
• Add mushrooms during last 5 minutes.
• Remove chicken, add celery and onions.
• Cook 1-2 minutes.
• Mix water, cornstarch, sugar and soy add to pan.
• Pour over chicken.

AUTHENTIC CHINESE FIVE SPICE ROAST CHICKEN

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.

CHINESE TAKEOUT LEMON CHICKEN

Steps:

• Mix flour, garlic powder, salt, pepper, and cloves together in a flat dish.
• Beat eggs and lemon zest together in another flat dish. Add panko bread crumbs to a third shallow dish.
• Dip each chicken breast into the flour mixture, followed by the egg mixture and the panko mixture to coat thoroughly.
• Heat oil in a deep pan over medium heat. Pan-fry chicken in batches until browned and no longer pink in the center, turning as needed, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• While the chicken is cooking, combine sugar and water in a medium saucepan over medium heat. Let it start to warm.
• Whisk lemon juice and cornstarch together in a bowl. Add to the heated syrup and whisk to combine. Slowly turn up the heat until sauce boils and thickens.
• Pour the desired amount of sauce over each chicken breast and serve.