Wednesday, November 19, 2008

Chinese Roast Chicken with Gravy

This recipe was adapted from All Recipes. Instead of using whole chicken, used only half chicken and half the ingredients accordingly. Did some modification to the chicken after reading some reviews. The chicken came out wonderful but need to improve on the gravy, as personally it tasted a little mild but overall its a good simple dish. Here is the recipe from All Recipes

1 (4 pound) whole chicken
¾ cup soy sauce
1/3 cup sesame oil
1 cup chicken stock
1/8 cup cornstarch

Preheat oven to 200 degrees C.
Place chicken in a roasting pan. Coat with soy sauce and bake at 400 degrees F (200 degrees C) for 30 minutes; reduce heat to 350 degrees F (175 degrees C) and bake for 1 hour.
Drizzle oil over chicken and bake for another 10 minutes. Remove chicken from oven, place on a platter and keep warm.

To Make Gravy: Put roasting pan on stove; pour chicken stock into pan and bring to a boil, stirring frequently, scraping up bits of caramelized soy sauce. In a small bowl, combine cornstarch and water and mix; stir this mixture into roasting pan and stir until well combined and a nice, thick gravy is made. Serve with roasted chicken.

Modification Made: Rub chopped garlic (2 cloves), onion (1/2) and ginger (about 1 inch) under the skin and sprinkle some ground black pepper in addition to the soy sauce and oil.

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