RecipeDB

Cooking in progress....

Roast Chinese Chicken

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.3968
Energy (kCal)80.6425
Carbohydrates (g)15.335
Total fats (g)1.1805
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to moderate, 180°C Place a greased rack over a foil-lined baking pan. | 2. MARINADE: In a small bowl, combine sauces, wine, spice and garlic. Squeeze juice from orange into mixture, reserving skin and flesh. | 3. Pat chicken skin dry with paper towel. Stuff cavity with reserved orange quarters and cinnamon stick. Tie legs together with kitchen string. Place chicken, breast side up, on wire rack. Brush all over with half marinade mixture. | 4. Bake chicken for 1¼ hours, brushing occasionally with remaining marinade, until juices run clear when tested with a skewer. Cover chicken loosely with foil halfway through cooking to prevent skin from burning. | 5. Remove chicken from oven. Set aside, covered, to rest for 10 minutes. Cut Chinese-style (see tip). Serve with sliced oranges | 6. and sliced green onion. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 1 trimmed washed - - - -
    cinnamon 1 - - - -
    hoisin sauce 2 tablespoons 70.4 14.1056 1.0592 1.0848
    soy sauce 1 tablespoon 8.48 0.7888 1.3024 0.0912
    chinese rice wine 1 tablespoon - - - -
    five spice powder 2 teaspoons - - - -
    garlic clove 2 crushed - - - -
    orange 1 quartered 1.7625 0.4406 0.0352 0.0045

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



    Similar Recipes by Processes Similar Recipes by Category Composition