Chinese Roast Chicken

4
Servings
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 recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

Tags : Dinner

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