Oriental Glazed Chicken

Oriental Glazed Chicken
  • 4 servings
  • 0:30 Preparation
  • 1:30 Cooking
  • 2:00 Total Time

Ingredients

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  • 4 1/2 lb
    (2 kg)

    air-chilled whole chicken

  • 1

    small onion, cut up

  • Glaze

  • 3 Tbsp.
    (45 mL)

    pineapple juice

  • 2 Tbsp.
    (30 mL)

    light soy sauce

  • 2 Tbsp.
    (30 mL)

    oyster sauce

  • 2 Tbsp.
    (30 mL)

    rice vinegar

  • 1 tsp.
    (5 mL)

    hot pepper paste

  • 1

    garlic clove

  • 1 Tbsp.
    (15 mL)

    bio organic honey

  • 1 tsp.
    (5 mL)

    ground ginger

  • 1 tsp.
    (5 mL)

    cornstarch, diluted in 2 tablespoon (30 ml) cold water

  • Vegetables

  • 3 Tbsp.
    (45 mL)

    olive oil

  • 2 cups
    (500 mL)

    napa cabbage, finely sliced

  • 1/2

    onion, finely sliced

  • 1

    red pepper

  • 12

    baby bonsai choy, finely sliced

  • 1

    garlic clove

  • 2 Tbsp.
    (30 mL)

    light soy sauce

  • 1/2 cup
    (125 mL)

    cashews

  • 2

    green onions

Preparation

Preheat oven to 325°F (170°C).

In a saucepan over medium heat, bring glaze ingredients to a boil and cook, stirring constantly, until glaze thickens. Set aside and cool.

Remove giblets from chicken's breast cavity, generously salt and pepper the cavity and stuff with cut up onion.

Brush skin over and under with half the glaze. Put chicken in a roasting pan and roast for 11/2 hours or until its internal temperature reaches 180°F (82°C), basting it regularly while it cooks, Remove when done and set aside.

In an oiled wok over high heat, sauté cabbage, onion, pepper and baby bonsai choy 2 minutes. Stir in garlic, soy sauce, cashews and green onions. Remove from heat and set aside.

Divide chicken into eight pieces cut from the legs and breast.

Source: Académie Culinaire

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007