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Chinese Five Spice Roast Chicken With Szechuan Chili-Hoisin Sauce - InfoBarrel
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Chinese Five Spice Roast Chicken With Szechuan Chili-Hoisin Sauce

By Edited Jan 2, 2016 0 0

Chinese Cuisine In Your Own Home

Home Cooking Chinese Style

I grew up on a chicken farm where my father raised thousands of chickens while we were growing up. We had chicken almost every day of the year and the day that my mom deliberately made the unilateral decision not to cook chicken, was not a good day. We never seemed to tire of eating chicken for lunch and/or dinner every day. Truth be told, I also enjoy chicken for breakfast, in-between snacks, and late night snacks.

What is it about the lovable chicken that keeps us coming back for more and more? Perhaps it is because of the versatility of this poultry meat that makes the chicken such a popular choice. I enjoy trying new twists and developing new recipes with chicken. That's how I came up with this Chinese recipe

, Five Spice Roast Chicken With Szechuan Chili-Hoisin Sauce.

CHINESE FIVE SPICE ROAST CHICKEN WITH SZECHUAN CHILI-HOISIN SAUCE

INGREDIENTS

  • one 4-5 lb. whole chicken
  • one lime or lemon
  • 2 cups water
  • 1 tsp. kosher salt
  • 1 tsp. coarse ground black pepper
  • 2 tsp. Chinese Five Spice Powder
  • 3 tbsp. fresh ground garlic
  • 1/4 cup Worcestershire sauce
  • 1 tbsp. mushroom flavored dark superior soy
  • 2 tsp. Szechuan Chili Paste
  • 2 tsp. Hoisin Sauce
  • 2 green onions, chopped for garnishing

METHOD

  • Remove chicken from wrapper and rinse off any bloody liquid
  • Place in a medium size bowl
  • Cut lime or lemon in half and squeeze all over the outside and the inside cavity 
  • Let sit for 20 minutes
  • Rinse under cold running water until the water runs clean
  • Add water to the chicken in the bowl
  • Season with salt, pepper, Chinese Five Spice Powder, garlic, Worcestershire sauce, and soy sauce
  • Marinate at least one hour or overnight in refrigerator if possible
  • If chicken is marinated overnight, bring as close as possible to room temperature before baking
  • Preheat oven to 350 degrees Fahrenheit
  • Transfer chicken and marinade to an oven safe shallow baking dish
  • Place dish on middle rack
  • Bake for approximately one hour and twenty minutes to one and a half hour
  • Baste chicken every 10 minutes using the gravy in the baking dish
  • Add an additional cup of water halfway through baking and stir into the gravy in the baking dish
  • Remove chicken from oven and let it rest approximately 10-15 minutes before carving
  • Separate the meat from the bones
  • Place chicken meat in a serving dish
  • Pour one cup of the gravy from the baking dish into a bowl
  • Add Szechuan Chili Paste and Hoisin Sauce
  • Stir until completely combined
  • Drizzle sauce over chicken in serving dish
  • Sprinkle chopped green onions over chicken as a garnish
  • Serve immediately

COOK'S NOTE:

  • Cooking temperature and time may vary according to appliance
  • For those of you who love bones like me, instead of separating the chicken meat from the bones, you can carve, cut, or chop the chicken into serving size pieces, drizzle with sauce, and then sprinkle with chopped green onions as a garnish

 

Chinese Five Spice Roast Chicken
Chinese Five Spice Roast Chicken With Szechuan Chili-Hoisin Sauce
Credit: Shail Kamini Ramcharan
Chinese Five Spice Chicken With Szechuan Chili-Hoisin Sauce
Szechuan Chili-Hoisin Sauce
Chopped Green Onions
Credit: Shail Kamini Ramcharan
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