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Chinese Roast Chicken

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Chinese Roast Chicken

4 chicken breasts

1 teaspoon of chinese 5 spice

2 cloves garlic crushed

1 oz caster sugar

4 fl oz hoisin sauce

3 tablespoons soy sauce

2 tablespoons dry sherry or rice wine.

4 oz noodles

1 carrot cut into strips

1 courgette cut into strips.

  1. Rub the meat all over with the 5 spice and then the crushed Garlic and place in a glass dish

  2. Mix together the castor sugar, hoisin, soy and sherry and pour over the meat. Cover and leave to marinate in the fridge for at least 2 hours.

  3. Heat the oven to 200 degrees. Put about 1 inch of water in a roasting tin, Place the meat on a rack in the roasting tin and roast for 12 minutes. Baste the meat with the juices and turn the breasts over and bake for a further 12 minutes.

  4. Leave the breasts to stand for 10 minutes then slice. Meanwhile simmer the juices in a pan until slightly thickened and cook the noodles and carrot strips in vegetable stock until cooked, then stir-fry them with the courgettes.

  5. Serve the chicken on top of the noodle mix and spoon over the sauce.

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