How to Make Chinese Spicy Oven-Roasted Chicken Asian Cooking Recipe Cuisine

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China Spicy Oven-Roasted Chicken


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.
Recipe makes for 4 Servings

 1 chicken, about 3 lb

 1/2 tsp saffron threads

 1 tbsp boiling water

 6 cloves garlic, crushed

 2 tbsp peeled and grated fresh ginger

 1/3 cup fresh lemon juice

 1/2 tsp ground chili

 2 tsp ground paprika

 1 tsp salt

 3 tap gram masala

 olive oil
Directions:

 Preheat oven to 350F. Rinse and dry chicken. Truss chicken with kitchen string.

 In a small bowl, combine saffron and boiling water and soak for 10 minutes.

 In a food processor or blender, combine mixture, garlic, ginger, lemon juice, chili, paprika, salt and garam masala. Process until smooth. Rub spice mixture over chicken. Cover and refrigerate for 2-3 hours or overnight.
Drizzle oil over chicken lightly. Place in an oiled roasting pan and cook until golden brown and tender and juices run clear when chicken is pierced with a sharp knife, about 1 1/4 hours. Serve hot or cold. 

Find Local Asian Markets






For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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