CANTONESE CHICKEN

Posted: January 11, 2013 in chicken, Food, Recipes, Uncategorized
Tags: , ,
Peking duck is one of my favorite treats, but there aren’t many Chinese restaurants in my area that prepare it really well. So when I can’t get to Chinatown in Boston or New York, I’m happy to settle with this recipe that I’ve adapted from one of my favorite cookbooks: “The Chinese Cookbook,” by former NY Times food editor and critic Craig Claiborne and Virginia Lee.
It isn’t Peking duck, but it sure is good! I prefer using a whole pasture-raised organic chicken from my good friends at Fire Fly Farms in Stonington, CT (www.fireflyfarmsllc.com)…but use what works best for you. This time around, I used two Barred Rock chickens, about 3 lbs each, instead of one larger bird.
 chix1
CANTONESE CHICKEN
Ingredients:
1 whole chicken, about 6 lbs.
1 Tablespoon Peanut oil
1 Tablespoon Soy sauce
6 Tablespoons Hoi Sin sauce
2 teaspoons Sesame Oil
4 teaspoons Chinese Five Spice powder
2 teaspoons Garlic Powder
2 teaspoons Salt
1/2 teaspoon Black Pepper
Remove all giblets from chicken. Rinse and pat dry.
Rub the soy sauce all over the chicken. Then rub the peanut oil all over the chicken.
Combine Chinese Five Spice, garlic powder, salt and pepper in a bowl. Season entire chicken, including inside the cavity, with this mixture.
Pre-heat oven to 350 degrees. Place chicken in a pan lined with aluminum foil (cleanup will be easier) and bake.
Meanwhile, combine hoi sin sauce and sesame oil in a small bowl. When chicken is about 15 minutes away from being done, reduce oven temp to 300, and brush chicken with hoi sin/sesame oil mixture. Cook another 15 minutes until chicken has a nice dark glaze…do not burn!
chix2
Let rest about 15 minutes before carving.
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Comments
  1. […] to challenge my tastebuds as well as myself. Previous posts have included Cantonese Chicken (https://livethelive.com/2013/01/11/cantonese-chicken/), Asian-style chicken wings (https://livethelive.com/2012/11/01/asian-style-chicken-wings/), and […]

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