Recipe by Michelle Chen
"This is my own invention. Since this is an Asian influenced dish, it goes well with a bed of steaming rice rather than bread. I like to serve this with some sliced cucumber and a light chicken soup/broth. You can carve the bones off and cut the chicken into small pieces before serving or simply serve it whole (and let others do the carving for you!) It doesn't need any sauce at all. You can save the juice from baking for stir fry other green vegetables or as a dipping sauce for those who like a stronger taste!"
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1 (4 pound)
fresh ginger root, chopped
dark soy sauce
light soy sauce
hot chile sauce
cucumber slices, for garnish
This fragrant dish, redolent with garlic and ginger was certainly scaled down to "American" tastes. I prepared it verbatum but I will make the following adjustments next time: more fresh ginger (perhaps 1/2 squeezed for the juice)no chili powder but the addition of hot red pepper flakes (we like our food stompin')I cut up the chicked to permeat the meat more thoroughly. A bit of asian red vinegar seems a fair addition too. As is, this is a fine dish for the average palate. Zipping it up with additional vavoom is our option! Thanks Michelle. This was a terrific recipe with a complex and satisfying pan sauce for the addition to rice.
I'm sorry Michelle but this recipe did not work for me. My chicken was a little bigger, 5 pounds instead of 4 so I allotted an extra 20 minutes onto the cooking time and prepared the rest of the dinner, set the table etc. At the end of the time the chicken nice and brown (A little too brown) on the outside but the inside was still not cooked...so I threw it into the microwave and could tell that wasn't going to work either, so now it is late and I had to put everything away while I put the chicken in at a lower temperature. I'm a little dissapointed I guess, sorry.
I tried this recipe several times.the chicken i used was soaked in a salt brine for 24 hours because i wanted a crispy golden brown finish on the chicken
The marinade for this chicken was awesome! It smelled so good I could hardly wait for the chicken to get done. It didn't cook like the recipe says. I had to turn the oven down after the first half hour and cook it longer because the chicken was getting very brown. I will definitely use this recipe again. I will probably use the marinade for other meats and cook them on the grill.
I didn't change much with this recipe, except omit the chili powder and chili sauce. My kids don't tolerate hot in their food. I did marinate it overnight, which I believe was what made it taste so good. I had to cook it for longer than specified, as I did have a little bigger chicken. Really, really tasty. I paired it with a cold sesame noodle recipe I also got from this site. Super moist and really flavorful. I saved the juice from this chicken as well as the remaining meat to use in a fried rice recipe later this week. My husband was impressed. Way to go, Michelle! You rock.
This is the best chicken recipe ever! I substituted the chiles (both sauce and spice) with a little bit of cayenne pepper. And I put chicken broth instead of oyster sauce (I put allot of concentrate for the broth to make it dark and tasty!).
Just alone the chicken makes me think a little of sish taouk chicken! It's that good! I just prepared 3 chicken breasts and me and my family can't wait until tomorrow to eat it!
This is a great recipe. Made it tonight for supper, it is really moist, but needs a little bit more flavoring.
This recipe was really great! I used a 7 lb. chicken and marinated it for 5 hours which wasn't long enough. The flavor was there only mild. I also had to turn down the oven. My chicken looked burnt, even though it was only the onions on top which carmelized. I'll definitely try this recipe again and marinate it overnight. I'll also just bake it the usual way. By the way, the kids loved it!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Michelle's Roast Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 177
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