Ingredients
-
1/2
-
1/4
-
1
-
3
-
1
-
1/2
-
1
-
2
-
-
-
-
-
-
-
Directions
Roast Chicken Chinese-Style, This couldn’t be easier, yet it tastes like it took a lot of trouble. The cooking time includes marinating and roasting., Made at the start of December 2010 and forgot to rate it. I marinated it overnight and the flavours really soaked in. I omitted sherry wine as I don’t drink otherwise left the recipe as written. My only criticism is that it didn’t look very appetising because the skin of the chicken really browned up to the point it looked burnt, I think it’s because of the brown sugar but it didn’t take away from the flavour, inside of the chicken was still very moist. Thank you JackieOhNo! for a wonderful recipe.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
Heat Reserved Marinate in a Saucepan, and Pour Over Chicken Pieces. Garnish With Chopped Scallions. |
