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Oriental Glazed Chicken
2013-08-06
https://www.metro.ca/userfiles/image/recipes/poulet-roti-glace-oriental-6758.jpg
PT30M
PT1H30M
PT2H00M
Preheat oven to 325°F (170°C).In a saucepan over medium heat, bring glaze ingredients to a boil and cook, stirring constantly, until glaze thickens. Set aside and cool.Remove giblets from chicken's breast cavity, generously salt and pepper the cavity and stuff with cut up onion.Brush skin over and under with half the glaze. Put chicken in a roasting pan and roast for 11/2 hours or until its internal temperature reaches 180°F (82°C), basting it regularly while it cooks, Remove when done and set aside.In an oiled wok over high heat, sauté cabbage, onion, pepper and baby bonsai choy 2 minutes. Stir in garlic, soy sauce, cashews and green onions. Remove from heat and set aside.Divide chicken into eight pieces cut from the legs and breast.
4
Académie Culinaire
3
2
4
3
4 1/2 lb (2 kg) air-chilled whole chicken
1 small onion, cut up
Oriental Glazed Chicken
-
![]()
Gluten-free -
![]()
Lactose-free
4
servings
0:30
Preparation
1:30
COOKING
2:00
TOTAL TIME
Ingredients
-
4 1/2 lb
(2 kg)air-chilled whole chicken
-
1
small onion, cut up
-
glaze
-
3 Tbsp.
(45 mL)pineapple juice
-
2 Tbsp.
(30 mL)light soy sauce
-
2 Tbsp.
(30 mL)oyster sauce
-
2 Tbsp.
(30 mL)rice vinegar
-
1 tsp.
(5 mL)hot pepper paste
-
1
garlic clove
-
1 Tbsp.
(15 mL)bio organic honey
-
1 tsp.
(5 mL)ground ginger
-
1 tsp.
(5 mL)cornstarch, diluted in 2 tablespoon (30 ml) cold water
-
Vegetables
-
3 Tbsp.
(45 mL)olive oil
-
2 cups
(500 mL)napa cabbage, finely sliced
-
1/2
onion, finely sliced
-
1
red pepper
-
12
baby bonsai choy, finely sliced
-
1
garlic clove
-
2 Tbsp.
(30 mL)light soy sauce
-
1/2 cup
(125 mL)cashew
-
2
green onion
Preparation
Preheat oven to 325°F (170°C).
In a saucepan over medium heat, bring glaze ingredients to a boil and cook, stirring constantly, until glaze thickens. Set aside and cool.
Remove giblets from chicken's breast cavity, generously salt and pepper the cavity and stuff with cut up onion.
Brush skin over and under with half the glaze. Put chicken in a roasting pan and roast for 11/2 hours or until its internal temperature reaches 180°F (82°C), basting it regularly while it cooks, Remove when done and set aside.
In an oiled wok over high heat, sauté cabbage, onion, pepper and baby bonsai choy 2 minutes. Stir in garlic, soy sauce, cashews and green onions. Remove from heat and set aside.
Divide chicken into eight pieces cut from the legs and breast.
Source :
Académie Culinaire
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
