CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

Chinese Roast Chicken with Bean Sprouts and Snow Peas

Gary J. Gee's
recipe box


Printview my recipes
this recipe viewed 25 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest

Category: Poultry
    Prep Time:       Cook Time:       Total Time:  


view the recipe on CDKitchen to print, change serving sizes, etc

Serves/Makes: 4
Ready in: 1-2 hrs

***For the chicken***

  • 4 pounds chicken
  • coarse salt (kosher or sea)
  • 2 tablespoons dark soy sauce
  • 1 tablespoon oyster sauce
  • 2 tablespoons honey
  • 2 tablespoons dry white wine
  • 2 tablespoons sesame oil
  • 2 tablespoons olive oil
  • 2 tablespoons five spice powder
  • 1 teaspoon minced fresh ginger
  • 1 clove garlic, run through a press or finely minced
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon freshly ground black pepper
  • 1 dash cayenne

***For the vegetables***

  • olive oil
  • 1/2 pound snow peas, rinsed, strings pulled
  • 2 pounds bean sprouts, rinsed and drained well
  • 1 medium yellow onion
  • 2 slices bacon, cut into 1/2-inch pieces
  • 4 cloves garlic, mashed
  • salt (preferably coarse)
  • white pepper
  • brown sugar
  • dark soy sauce

Rinse and pat chicken dry. Cut chicken down the backbone. Lay chicken out, butterflied, skin side down, on flat surface. Cut away excess fat. Press down on either side of breastbone until it pops out. Remove, along with cartilage that runs between breast halves. Rub salt liberally all over both sides of chicken. Set aside. Combine remaining ingredients in a cup.

Place chicken in a large pan or bowl, and pour marinade over, rubbing over entire chicken. Pay special attention to rib areas of breast. Tuck wings under. Marinate, covered, at least 30 minutes or overnight in the refrigerator, turning occasionally.

To cook, preheat oven to 375 degrees F. If refrigerated, remove chicken and let stand at least 30 minutes before cooking. Place chicken, skin side up, on broiling rack (I line my drip pan with foil, replace rack, then spray the whole works with non-stick cooking spray). Reserve marinade. Bake at 375 degrees F for 30 minutes. Baste with marinade. Reduce heat to 350 degrees F, and cook 30 minutes more, basting only once during this time (excessive opening of the door causes uneven cooking, and you do not want to contaminate the chicken with raw juices). If bird browns too quickly (watch the wings), cover browned areas with foil. You may end up covering the entire bird with foil; this is fine as you don’t want the skin to burn. Reduce heat to 325, and cook at this temperature, if necessary, until done (count on approx 20 mins per pound). Remove chicken to a shallow pan and let sit for at least ten minutes before cutting.

Meanwhile, prepare the vegetables:

Add about 1 tbsp. olive oil to wok or large, deep pot. Heat on medium high heat, just to smoking point. Saute one clove of garlic, and let brown slightly. Do not burn! Remove and discard garlic. Add snow peas, tossing to coat. Season with salt, white pepper and pinch of sugar. Do not overcook (no more than one minute). Remove snow peas.

Add about 2 tbsp. olive oil to wok. Heat to smoking on high heat. Add bacon and onion. Stir. Season with salt, white pepper and pinch of sugar. Stir fry for 30 seconds. Add remaining garlic. Continue cooking until bacon begins to crisp and onions begin to color, about 30 seconds more. Add bean sprouts. Stir-fry about one minute; do not overcook. Bean sprouts should still be crisp. Add about 1 tbsp. soy sauce or to taste. Check seasonings and remove to a large platter. Add reserved snow peas, arranging in decorative pattern around the edges, if you like.

Cut or hack chicken into pieces. Arrange on bed of bean sprouts. Reserve yummy juices that come from chicken when cutting and pour over chicken to serve. (Discard juices and fat in broiling pan). Serve with white rice.


Recipe Source: cdkitchen.com

Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Hoisin Chicken And Snow Peas
   by charlene8819



Serves 4: 3 oz chicken, 1 /2 cup vegetable mixture, and 1/ 2 cup rice per serving 1 1/ 4 cup water 1 cup uncooked quick cooking brown rice 2 tsp grated peeled gingerroot 1 /2 tsp ground turmeric




Citrus Chicken Steamed With Snow Peas
   by HappyCook80



Citrus Chicken Steamed with Snow Peas 4 skinless, boneless chicken breasts 2 tablespoons lemon, lime or orange juice, or vinaigrette or salad dressing of choice 8 ounces snow peas or sugar snap




Beef With Snow Peas
   by sgre52160



1 1/2 lb Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain 1/2 cups Soy Sauce 3 tbsp Sherry Or Cooking Sherry 2 tbsp Brown Sugar 2 tbsp Cornstarch 1 tbsp Minced Fresh Ginger 8 o




Stuffed Snow Peas
   by sgre52160



100 snow peas Filling 2 (8 oz) pkg cream cheese, softened 1/4 cup grated parmesan cheese 3 tbsp catsup 2 tsp dill weed 1 tsp dry mustard and Worcestershire sauce 1/2-1 tsp salt 1/2 tsp whi




Snow Peas And Caramelized Shallots
   by sgre52160



2 tbsp unsalted butter 1 1/2 tbsp sugar 1/2 lb shallots, peeled 3/4 lb snow peas, stems and strings removed In a large skillet melt the butter with the sugar over medium heat. Add the shallots,





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.