CHINESE BARBECUED CHICKEN
1 split fryer or broiler chicken (about 3 1/2 lbs)
1/2 cup hoisin sauce
3 tbsp soy sauce
3 tbsp rice wine or sake
2 tbsp sugar
2 tbsp ketchup
2 tbsp minced garlic
Rinse the chicken and drain thoroughly. Place the chicken halves in a bowl.
Combine the hoisin and soy sauces with the rice wine, sugar and ketchup and garlic and pour over the chicken. Toss lightly to coat, and spread the mixture all over the outside and inside of the chicken. Cover with plastic wrap and refrigerate for at least 1 hour, or overnight if possible.
WHEN READY TO COOK:
Preheat the oven to 375 degrees F.
Arrange the chicken halves skin-side down on a baking sheet lined with aluminum foil.
Bake for 30 minutes, turn over and bake for another 30 minutes until crisp and brown.
Let the chicken cool slightly before cutting the halves into desired serving pieces. Arrange on a platter and serve.
NOTES: A perennial favorite, this is also known as Nina Simonds's no-brainer dinner. The author of China Express says that not only will this dish fill your house with delicious aroma, but the all-purpose sauce is great on pork spareribs as well. She suggests serving it with broccoli in oyster sauce and rice.
Servings: 4
Source: Nina Simonds; Washington Post, March 4, 1998
1 split fryer or broiler chicken (about 3 1/2 lbs)
1/2 cup hoisin sauce
3 tbsp soy sauce
3 tbsp rice wine or sake
2 tbsp sugar
2 tbsp ketchup
2 tbsp minced garlic
Rinse the chicken and drain thoroughly. Place the chicken halves in a bowl.
Combine the hoisin and soy sauces with the rice wine, sugar and ketchup and garlic and pour over the chicken. Toss lightly to coat, and spread the mixture all over the outside and inside of the chicken. Cover with plastic wrap and refrigerate for at least 1 hour, or overnight if possible.
WHEN READY TO COOK:
Preheat the oven to 375 degrees F.
Arrange the chicken halves skin-side down on a baking sheet lined with aluminum foil.
Bake for 30 minutes, turn over and bake for another 30 minutes until crisp and brown.
Let the chicken cool slightly before cutting the halves into desired serving pieces. Arrange on a platter and serve.
NOTES: A perennial favorite, this is also known as Nina Simonds's no-brainer dinner. The author of China Express says that not only will this dish fill your house with delicious aroma, but the all-purpose sauce is great on pork spareribs as well. She suggests serving it with broccoli in oyster sauce and rice.
Servings: 4
Source: Nina Simonds; Washington Post, March 4, 1998
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