Home › Poultry

Spiced Roast Chicken

Share

(Photo by avlxyz/Flickr)
enlarge image

(Photo by avlxyz/Flickr)

Use chicken pieces of one type such as thigh cutlets, drumsticks or wings, to make the recipe even easier to make.

If cutting up a whole chicken, add breast pieces half way through roasting time.

Ingredients

1 kg/2 lb chicken thigh cutlets
3 tablespoons dark soy sauce
2 tablespoons peanut oil
1 tablespoon honey
1 tablespoon Chinese wine or dry sherry
1 clove garlic
1/2 teaspoon salt
1 teaspoon finely grated fresh ginger
1/2 teaspoon five-spice powder

Directions

Rinse and dry chicken pieces. Combine soy sauce with oil, honey and Chinese wine. Crush garlic with the salt and stir into the mixture with ginger and five- spice powder. Marinate the chicken pieces in this for at least 1 hour.

Put chicken in a roasting dish and roast at 180 degrees C (350 degrees F) for 1 hour, turning the pieces over with tongs when the tops are browned, and brushing chicken with marinade every 15 minutes.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)

Post new comment

Your comments are welcome, please adhere to our guidelines

Be respectful. Personal attacks will not be tolerated; nor will profane, abusive or threatening posts.

Keep it short (150 words or less), Stay on topic.

Asia Society reserves the right to moderate all comments and remove or edit for guideline violations. Thank you.

The content of this field is kept private and will not be shown publicly.
Type the characters you see in this picture. (verify using audio)
Type the characters you see in the picture above; if you can't read them, submit the form and a new image will be generated. Not case sensitive.