Chinese Roast Chicken

20m
Prep Time
95m
Cook Time
1h 55m
Ready In


"From our Saturday newspaper, The Weekend West. Times are estimated and do not include refrigeration time."

Original is 4 servings

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.

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