Shiu ng heung gai (oven roasted spiced chicke

Yield: 6 Servings

Measure Ingredient
1½ kilograms (3 lb) chicken pieces
⅓ cup Light soy sauce
¼ cup Peanut oil
1 tablespoon Chinese wine or dry sherry
1 \N Clove garlic
½ teaspoon Salt
½ teaspoon Finely grated fresh ginger
2 teaspoons Five spice powder

The following two recipes come from Charmaine Solomon's THE COMPLETE ASIAN COOKBOOK. I haven't tried either yet but plan to once we finish remodeling our kitchen.

This method of preparation is particularly suited for chicken drumsticks, thighs or wings. If it is not possible to buy selected joints, a whole chicken can be used. See variation at end of recipe.

Oven temperature: 350 to 375 degrees Cooking Time: 45 minutes to 1 hour

Wash chicken pieces, dry well on paper towels. In a large shallow dish mix soy sauce, oil and wine. Crush garlic to a pulp with salt and add to soy mixture with ginger and five spice. Mix well. Put chicken joints in marinade and turn to coat all sides. Cover and marinate for 1 hour or more.

Remove chicken from the marinade, put in a roasting pan in one layer and spoon about 2 Tb of the marinade over. Roast in a moderate oven for 45 minutes to 1 hour or until chicken is brown and crisp, basting every 20 minutes with the marinade. Serve hot or cold.

Wings need about 45 minutes roasting time, drumsticks from 45-55 minutes and thighs 1 hour. Thighs should be roasted skin side uppermost.


Make a marinade as above and rub it well all over a 3½ lb roasting chicken. Spoon some of the marinade into the cavity of the chicken as well. Marinate for 1 hour, then roast as above, turning the chicken first on one side and then on the other so it is browned all over.

Baste frequently. Finish cooking chicken breast upwards. It should take about 1 hour 45 minutes. To serve, carve chicken as for red-cooked chicken.

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