Chinese Roasted Chicken Recipe Reviews - Allrecipes.com (Pg. 2)
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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Cooking Level: Expert

Home Town: Portland, Maine, USA
Living In: Falmouth, Maine, USA

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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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Cooking Level: Intermediate

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Photo by Jim Tankersley
Reviewed: Apr. 13, 2006
I liked the basic concept of this recipe. The ingredients that were involved were simple. I did however adlib some of my own ingredients. I used sesame instead of fennel. I used tangerine juice in the sauce and the squeezed tangerines in the cavity of the chicken and I roasted breast side down for a juicier white meat. Overall though I think that it was a delicious outcome.
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Photo by Jim Tankersley

Cooking Level: Professional

Home Town: Norfolk, Virginia, USA
Living In: Suffolk, Virginia, USA

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Reviewed: Jan. 31, 2006
This recipe was very dissapointing for both my husband and myself. The flavor was strange and not at all what I expected. So, I will not be making this again.
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Cooking Level: Professional

Living In: Denver, Colorado, USA

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