Ingredients for Chinese Roasted Chicken recipe
1 (4 pound) fresh or thawed whole
roasting chicken
2 tablespoons Kikkoman Lite 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
Directions
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.
Combine lite soy sauce, sherry, oil, garlic, fennel, ginger, sugar and
cloves. Brush cavity and skin thoroughly with sauce mixture.
Roast in 325 degrees 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.
Remove chicken from oven and let stand 10 minutes before carving.
Tags: Chef K.T. Murphy, chef keith murphy, chef murph, Chef Murph TV, Chef Murphy, Chicken, Chinese, Chinese Roasted Chicken, food, Foodist Networks, Global Fusion Americana, Recipes, roasted, Roasted Chicken