Soy-Roasted Chicken
Updated Nov. 30, 2023
- Total Time
- 1 hour, plus refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- ā cup light soy sauce
- Ā¼cup peanut oil
- 1tablespoon sesame oil
- 1tablespoon Sherry
- 1clove garlic, peeled and crushed
- Ā½teaspoon salt
- Ā½teaspoon finely grated ginger
- 2teaspoons 5-spice powder
- 13-pound chicken
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Preparation
- Step 1
In a shallow dish large enough to hold the chicken, mix the soy sauce, peanut and sesame oils and Sherry. Add the garlic, salt, ginger and 5-spice powder. Mix well. Rub the chicken inside and out with the mixture. Marinate, lightly covered, for at least 2 hours, and up to 24 hours, in the refrigerator, basting and turning frequently.
- Step 2
Preheat the oven to 450 degrees. Remove the chicken from the refrigerator and wipe well to remove the marinade. Place the chicken in a roasting pan. Strain the marinade through a sieve; discard the solids and spoon the liquid over the chicken. Place the pan in the oven and roast for 45 to 50 minutes, basting frequently, or until a meat thermometer registers 158 to 160 degrees when inserted in the thigh. Remove from the oven and allow to rest for 3 minutes before serving.
Private Notes
Comments
This turned out delicious. I served with brown rice and sauteed cabbage with caramelized scallion sauce (recipe in NY Times). This would be delicious with thin pancakes- like those typically used for wrapping moo shu pork. I know this is mixing regional cuisines, but...see Mandarin pancake recipe.
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