Chinese Roast Chicken
Recipe: #33133
August 13, 2019
Categories: Chicken, Rice, White Rice, Chinese, Sunday Dinner, Oven Bake No Eggs, Non-Dairy, Spices, Whole Chicken, Chicken Dinner, more
"From our Saturday newspaper, The Weekend West. Times are estimated and do not include refrigeration time."
Ingredients
Nutritional
- Serving Size: 1 (737.2 g)
- Calories 652.2
- Total Fat - 16.5 g
- Saturated Fat - 3.8 g
- Cholesterol - 1223.7 mg
- Sodium - 2741.2 mg
- Total Carbohydrate - 24.3 g
- Dietary Fiber - 0.6 g
- Sugars - 18.8 g
- Protein - 97.6 g
- Calcium - 78.2 mg
- Iron - 13.5 mg
- Vitamin C - 20.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Pat the chicken dry with absorbent kitchen paper and place in a large bowl.
Step 2
To make the marinade, combine all ingredients in a medium jug and pour half the marinade over the chicken and to to coast and then refrigerate, covered, turning once for 2 hours or overnight.
Step 3
Pour remaining marinade in a small jug and refrigerate, covered.
Step 4
Drain chicken, discarding marinade and place chicken on a oil wire rack in a large roasting pan and pour 2 cups water into the base of the pan and then cover pan with oiled foil and cook in a moderate oven (180C) for 50 minutes and then remove foil and cook for a further 40 minutes or until chicken is cooked.
Step 5
Remove and rest chicken, loosely covered with foil, for 15 minutes.
Step 6
Meanwhile pour reserved marinade in a small saucepan with remaining 1/4 cup water and bring to a boil and then simmer, wstirring occasionally, for 4 to 7 minutes or until sauce haws slightly thickened and then stir in chilli and serve with rice.
Tips
No special items needed.