Posts Tagged ‘chinese’

CANTONESE ROASTED CHICKEN

Posted: July 23, 2013 in Carnivore!, chicken, Food, Recipes
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When I can’t get to Chinatown in Boston or New York, I cook my version of a recipe I discovered many years ago in “The Chinese Cookbook,” a wonderful source of information by former NY Times food critic Craig Claiborne and Virginia Lee. I prefer using a whole pasture-raised organic chicken from my good friends at Fire Fly Farms in Stonington, CT (www.fireflyfarmsllc.com).

 

Cantonese chicken

 

Ingredients:

1 whole chicken, about 6 lbs, or 2 smaller chickens (pictured)

1 tablespoon Peanut oil

1 tablespoon Soy sauce

6 tablespoons Hoisin 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. 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 300 degrees. Place chicken in a pan lined with aluminum foil (cleanup will be easier) and bake.

Meanwhile, combine hoisin sauce and sesame oil in a small bowl. When chicken is about 15 minutes away from being done, brush with hoisin/sesame oil mixture. Cook another 15 minutes until chicken has a nice dark glaze…do not burn!

 

Let rest about 15 minutes before carving.

 

CANTONESE CHICKEN

Posted: January 11, 2013 in chicken, Food, Recipes, Uncategorized
Tags: , ,
1
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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