Ingredients
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1 1/2
-
1/3
-
1
-
1
-
1
-
1
-
1
-
-
-
-
-
-
-
-
Directions
Chinese Roasted Chicken,When I first left home I shared a flat with a chinese girl and this is one of the ways she would cook chicken. The marinade is sticky and yummy and smells wonderful.,This sounds like a perfect recipe for a 7# chicken that I am roasting. I’ve read every single review and I am very surprised that a few mentioned dark soy but not one person actually named it correctly. It is called Tamari. Tamari has either no or very little wheat, while Soy sauce has a lot of wheat. Something to keep in mind if you are looking for gluten-free. Also the Tamari is a trad sweeter and much less salty. Secondly, if you’ve never used Chinese 5-Spice, it is widely used in almost every Asian restaurant. It has a wonderful flavor unless you don’t know how to cook with it. It’s not like seasoning salt where you liberally apply it. It is a very potent mixture of spices and should be used SPARINGLY! A little goes a long way! Too much and you’re not going to like it, as some of your have already discovered. Just saying that it is not always the recipe that is unfavorable. It sometimes is the cooks unfamiliarity with knowing how to cook with the ingredients.,AMAZING!!!!!
I paired this with a rice noodle [Recipe #355621, KittenCal’s] and a Gai Lan [Recipe #83997].
Fabulous dinner!
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Steps
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1
Done
|
Marinate Chicken Pieces in All the Other Ingredients For at Least 2 Hours, Turning Pieces Now and Again. |
|
2
Done
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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. |
|
3
Done
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Serve Hot or Cold (cooking Time Includes Marinating Time). |
