Roast Hoisin Chicken

More recipes with:

belcour honey ginger pepper sauce, belcour-honey mustard pepper sauce, chicken, chinese, ginger

Method

1. Clean the chicken, remove excess fat and wash with water and vinegar, then pat dry.
2. Whisk all the marinade ingredients together in a bowl.
3. Rub the marinade all over the chicken. Cover and marinate in the fridge for a couple hours, overnight if possible.
4. Preheat the oven to 400 degrees.
5. Remove the chicken from the marinade and put on a rack over an oven proof dish, pour about ½ of water into the bottom of the dish, and then drizzle oil over the chicken before putting it into the oven to roast.
6. Add broth to the remaining marinade and boil it until it thickens. Use this to baste the chicken about once or twice.
7. Roast the chicken for between one hour and one hour and fifteen minutes. Chicken is done when the thermometer reads 165 degrees and the “juice” runs clear.
8. Remove chicken from the oven and let it rest.
9. Place the scallion stalks in a baking dish and drizzle with oil. Add the cashew nuts to a separate dish. Place both in the oven and roast for about 10 minutes. The scallion should become a little brown and caramelized on the edges.
10. De-glaze the roasting pan with wine, combine any remaining glaze, and add the “juice” from the chicken to make a gravy. Add a little broth or water if it is too thick.
11. Chop the cashews roughly and sprinkle over the chicken. Place the scallions on top to garnish.
12. Serve the chicken with the gravy, white sticky rice, and a steamed vegetable like bok choy.