Reviewed: Jun. 9, 2011

The flavor is definitely a welcome change from other roasted chicken recipes, although I did notice that more of the sauce would have made a big improvement. Also, I had pulled a leg off the chicken to test for doneness and just laid it in the pan while it all finished roasting. That piece was the best of all because it had soaked up the sauce and was very flavorful. The next time I make this I will use chicken pieces instead of a whole chicken and use more of the soy sauce mixture.

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2 users found this review helpful

Reviewer:

elizrbaldwin

Cooking Level: Intermediate

Living In: Leon, Iowa, USA

Reviewed: Nov. 16, 2010

It was ok.

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1 user found this review helpful

Reviewer:

prettyaries

Cooking Level: Expert

Reviewed: Oct. 24, 2010

I didnt have all the ingrediants but used wat I had and it came out tasting really good. Definately a keeper in our family.

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2 users found this review helpful

Reviewer:

rquasi

Reviewed: Dec. 26, 2007

May as well have put nothing on the chicken for as little flavor as the sauce added to the meat. I have better luck basting with just soy sauce and butter.

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2 users found this review helpful

Reviewer:

KARENKINM

Cooking Level: Intermediate

Home Town: Norristown, Pennsylvania, USA

Living In: Salisbury, Maryland, USA

Reviewed: Dec. 9, 2007

Pretty good. I used real ginger and threw it in the cavity instead of powdered. If you don't like 5 spice anything don't make this.

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6 users found this review helpful

Reviewer:

Spiderwoman77

Reviewed: Jul. 3, 2007

I made this with a couple of Cornish hens. I wanted as much flavor as possible so I injected marinade under the skin, and let it sit in the fridge all day. Turned out great. I served it with 'Bok Choy, Carrots and Green Beans' from this site. Good stuff. Thanks!

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5 users found this review helpful

Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: May 23, 2007

Not sure if I would try this one again. We marinaded in for 1 hr at room temp, turning if often. I didn't have the fennel seed, so maybe that would have made the differeence. It smelled GREAT when it was cooking, but after we pealed the skin off, the meat didn't have any flavor....I guess this is a common issue. Maybe we should have injected some of the marinade. We cooked a 3.8 lb bird for 90 minutes and it was cooked perfectly.

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2 users found this review helpful

Reviewer:

SharkSteak

Reviewed: May 2, 2007

This went from a 4-star recipe cooked as written using a whole chicken to 5 stars when I doubled the sauce recipe and mixed it a plastic bag, then shook up a whole, cut-up chicken in it, and baked it for about an hour (I used parchment paper on the baking tray and poured the remaining sauce over the chicken). Outstanding flavor, and everyone loved it, even my picky husband. It's one of my staple recipes now.

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19 users found this review helpful

Reviewer:

CCHADD

Home Town: Cleveland, Ohio, USA

Living In: Colmenarejo, Madrid, Spain

Reviewed: Sep. 5, 2006

This was good, but a couple of changes. I would marinate the chicken at least 2 hours or more in the fridge before cooking. There was not much flavor to the meat just be basting. Also, for a 4 lb chicken, check often with a meat thermometer as cooking time made it slightly dry. Smells wonderful while cooking though... All in all, a good recipe.

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2 users found this review helpful

Reviewer:

Ruthie

Cooking Level: Expert

Home Town: Portland, Maine, USA

Living In: Falmouth, Maine, USA

Reviewed: Jun. 18, 2006

This was a great change from the standard roast chicken. I did make a few substitutions-- I used chinese 5 spice blend in place of the spices, sesame oil in place of the veg. oil, and used Mirin in place of the sherry. I also only cooked it to 160F (it would have been toast if we'd gone to 180F). The adults and my 3 year old loved it. My five year old complained that it didn't taste like chicken, LOL!

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15 users found this review helpful