July 5, 2010

Chinese Roasted Chicken

Ingredients (Yield: 4 servings)

1 (4-pound) fresh or thawed whole roasting chicken
2 tablespoons Kikkoman Less Sodium Soy Sauce
2 teaspoons dry sherry
1 teaspoon vegetable oil
1 large clove garlic, pressed
1/2 teaspoon fennel seed, crushed
1/2 teaspoon ground ginger
1/4 teaspoon sugar
1/8 teaspoon ground cloves


  1. Remove and discard giblets and neck from chicken. Rinse chicken under cold running water; drain well and pat dry with paper towels. Pierce chicken thoroughly with fork. Place chicken, breast side up, in shallow, foil-lined roasting pan.
  2. Combine less sodium soy sauce, sherry, oil, garlic, fennel, ginger, sugar and cloves. Brush cavity and skin thoroughly with sauce mixture.
  3. Roast in 325°F. oven 1 hour and 45 minutes, or until meat thermometer inserted into thigh registers 180°, brushing chicken occasionally with remaining sauce mixture during last 40 minutes of roasting time.
  4. Remove chicken from oven and let stand 10 minutes before carving. 

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