Chinese Style Chicken

This Chinese-style roasted chicken is a fragrant and deeply satisfying main course that brings complex, home-style flavors to your dinner table. The star of the dish is a vibrant spice paste made from toasted coriander seeds, numbing Szechuan peppercorns, sesame seeds, and aromatic five-spice powder. This blend is rubbed generously over the chicken, creating a golden, flavorful crust as it roasts. The meat remains juicy and tender, infused with hints of ginger and garlic. Served alongside silky vermicelli noodles tossed in the rich, savory pan juices, this meal offers a perfect balance of textures and warm spices. It is an excellent choice for weeknight dinners when you want something special yet manageable, or for feeding a hungry family with minimal fuss.

Cooking Method: Baking, Boiling, Roasting

Cuisine: Chinese

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 66.3

Dietary: Vegan

Description

This Chinese-style roasted chicken is a fragrant and deeply satisfying main course that brings complex, home-style flavors to your dinner table. The star of the dish is a vibrant spice paste made from toasted coriander seeds, numbing Szechuan peppercorns, sesame seeds, and aromatic five-spice powder. This blend is rubbed generously over the chicken, creating a golden, flavorful crust as it roasts. Served alongside silky vermicelli noodles tossed in the rich, savory pan juices, this meal offers a perfect balance of textures and warm spices.

Ingredients

1 tablespoon Coriander seeds
1 tablespoon Szechuan peppercorns
1 tablespoon Sesame seeds
1 teaspoon Ground ginger
1 teaspoon Chinese five-spice powder
1 teaspoon Ground mustard
2 green Onions -- chopped
2 garlic Cloves -- chopped
1 tablespoon Fresh ginger root --
1 tablespoon Honey
3 tablespoons Rice wine vinegar
3 tablespoons Soy sauce
3.5 lbs Chicken -- rinsed and patted dry
2 cups Chicken stock
1 lb Vermicelli noodles

Directions

1
2
Place coriander seeds, Szechuan peppercorns, sesame seeds, ground ginger, five-spice powder, ground mustard, chopped green onions, garlic, and fresh ginger root into a food processor or blender.
3
Pulse the mixture until the ingredients are coarsely chopped and combined into a thick paste.
4
Add honey, rice wine vinegar, and soy sauce to the processor and blend briefly until the sauce is just combined with the spice paste.
5
Rinse the chicken and pat it thoroughly dry with paper towels.
6
Rub the spice paste generously all over the chicken, ensuring it is well-coated.
7
Place the seasoned chicken in a roasting pan.
8
Pour the chicken stock into the bottom of the roasting pan around the chicken.
9
10
While the chicken roasts, bring a large pot of salted water to a rolling boil.
11
Add the vermicelli noodles to the boiling water and cook according to package directions until just al dente.
12
Drain the noodles and transfer them to a warmed large serving bowl.
13
Remove the roasted chicken from the oven and transfer it to a cutting board or platter to rest.
14
Skim excess fat from the pan juices, then use a wooden spoon to scrape up any browned bits from the bottom and sides of the roasting pan.
15
Pour the flavorful pan juices over the noodles in the serving bowl and toss well to coat.
16
Carve the chicken and serve alongside the sauced vermicelli noodles.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 66.3kcal

% Daily Value *
Total Fat 2.9g5%
Saturated Fat 0.4g2%
Cholesterol 1.0mg1%
Sodium 15.5mg1%
Total Carbohydrate 10.2g4%
Dietary Fiber 3.8g16%
Sugars 2.2g
Protein 2.6g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, roasted, chinese, five-spice, szechuan, vermicelli, ginger, garlic, soy sauce, honey, rice vinegar, coriander, sesame, main course, weeknight dinner, pan jus, aromatic, spice paste, noodles, family meal

Read it online: https://www.chefs-mate.com/recipe/chinese-style-chicken-dupree/

Chefs Mate

Chinese Style Chicken

Nutrition Facts