Cantonese Roast Chicken With Honey-Hoisin Glaze Recipe - Cooking Index
Cantonese Roast Chicken With Honey-Hoisin Glaze Recipe - Cooking Index
The fantastic flavor and crispness of this dish results from rubbing the seasonings both under and over the skin, roasting the chicken uncovered, and brushing it with a honey-hoisin glaze during the last 10 minutes of roasting. It's great grilled too!
Type: Chicken, Poultry| 1 | Frying chicken - (abt 3 lbs) | |
| 1 tablespoon | 15ml | Soy sauce |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/2 teaspoon | 2.5ml | Chinese five-spice powder |
| 2 | Thin slices ginger - crushed | |
| 2 | Garlic cloves - crushed | |
| Glaze | ||
| 1 1/2 tablespoons | 22ml | Soy sauce |
| 1 tablespoon | 15ml | Hoisin sauce |
| 2 teaspoons | 10ml | Honey |
| 1 teaspoon | 5ml | Sesame oil |
Rinse the chicken inside and out; pat it dry with paper towels. Starting at the neck opening, separate the skin and flesh with your fingers, being careful not to tear the skin. Work your fingers over each side of the breast and over the thigh areas.
In a small bowl, combine the soy sauce, salt, and five-spice. Rub half of th mixture over the chicken flesh, under the skin. Rub the remaining mixture on the outside of the chicken. Place the crushed ginger and garlic under the skin on the breast. Cover the chicken and refrigerate it for at least 2 hours or overnight. Just before cooking, combine the glaze ingredients in a small bowl; set aside.
Preheat the oven to 375 degrees. Stand the chicken on a vertical roaster, or place it breast-side up on a rack in a foil-lined shallow baking pan. Roast for 50 minutes, brush with the glaze, and continue to cook until the meat near the thigh bone is no longer pink when pierced, about 10 minutes.
This recipe yields 4 to 6 servings.
Variation: To cook in a covered grill, prepare charcoal briquets in the usual manner. When the coals are beginning to turn grey, arrange them in a circle around the bottom of the grill. Set a shallow, disposable pan of water in the middle, place the chicken on a vertical roaster in the pan, and cover the grill. Open the top and bottom vents. Roast to an internal temperature of 165 degrees, 30 to 40 minutes. Baste with the glaze during the last 10 minutes.
Source:
Everybody's Wokking by Martin Yan, (Harlow & Ratner, 1991)
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