Sunday, January 25, 2009

Sunday Dinner: Soy Sauce Roasted Chicken

Today’s Sunday Dinner was inspired by some samples delivered to us by the people at Wan Ja Shan. Their soy sauce products are so vibrant and delicious it makes cooking a great meal a simple task. It’s true that when you start with great ingredients you get great results!

This dish is prepared classically as a pan fried heavily sauced dish served over rice. We chose to lighten it up a bit and use the sauce as a baste for the whole roasted bird.

1 whole roasting chicken
1/3-1/2 cup soy sauce (use low sodium if you like)
1/2 cup water
3 tablespoons brown sugar
1 tablespoon oyster sauce
1/4 cup rice wine or dry sherry
1 tablespoon fresh ginger, crushed
1/2 teaspoon five-spice powder
1-2 piece star anise
2 cloves garlic
chopped hot chiles (optional)
1 stalk scallion, chopped
sesame seed

Mix all ingredients, except chicken, scallions, sesame seeds in a deep roaster over medium heat.

Add chicken, and then roast at 375degrees for 15 minutes per pound. Baste chicken occasionally.

Chicken is done when the juices run clear or the internal temperature reaches 160 degrees in the thickest part.

Remove chicken from the sauce and set aside in a platter to rest.
Skim fat from the sauce, thicken it with cornstarch mixture (1 tsp cornstarch dissolved in 1 TB water) and pour the sauce over chicken.

Sprinkle scallions and sesame seeds and serve with rice and steamed broccoli.

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