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Oriental Glazed Chicken https://www.metro.ca/userfiles/image/recipes/poulet-roti-glace-oriental-6758.jpg PT30M PT1H30M PT2H00M
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.
4
4 1/2 lb (2 kg) air-chilled whole chicken 1 small onion, cut up
Oriental Glazed Chicken

Oriental Glazed Chicken

Rate this recipe
2 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:30
Preparation
1:30
COOKING
2:00
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 4 1/2 lb
    (2 kg)
    air-chilled whole chicken
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    Fillet Removed

    FRESH BONELESS SKINLESS CHICKEN BREAST FILLETS, STRIPS FOR STIR FRY OR SCALLOPINI

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    $5.99 /lb

    13.21/kg

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    750 g, SELECTED VARIETIES

    MAPLE LEAF PRIME FRESH WHOLE CHICKEN

    MAPLE LEAF PRIME FRESH WHOLE CHICKEN

    $3.49 /lb

    7.69/kg

  • 1
    small onion, cut up
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    3 lb PRODUCT OF ONTARIO, CANADA NO. 1 GRADE

  • 3 Tbsp.
    (45 mL)
    pineapple juice
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  • 2 Tbsp.
    (30 mL)
    light soy sauce
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    313 - 315 g, 320 - 400 ml SELECTED VARIETIES

  • 2 Tbsp.
    (30 mL)
    oyster sauce
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  • 2 Tbsp.
    (30 mL)
    rice vinegar
  • 1 tsp.
    (5 mL)
    hot pepper paste
  • 1
    garlic clove
  • 1 Tbsp.
    (15 mL)
    bio organic honey
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    1 kg SELECTED VARIETIES

  • 1 tsp.
    (5 mL)
    ground ginger
  • 1 tsp.
    (5 mL)
    cornstarch, diluted in 2 tablespoon (30 ml) cold water
  • 3 Tbsp.
    (45 mL)
    olive oil
  • 2 cups
    (500 mL)
    napa cabbage, finely sliced
  • 1/2
    onion, finely sliced
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  • 1
    red pepper
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  • 12
    baby bonsai choy, finely sliced
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  • 1
    garlic clove
  • 2 Tbsp.
    (30 mL)
    light soy sauce
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  • 1/2 cup
    (125 mL)
    cashews
  • 2
    green onions
Imprimer ma sélection

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

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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