This is the best roast chicken we have ever made at homeIntersection It all starts with our authentic Zana sauce. It is also used as marinade and sticky glaze, which is used to finally brush on chicken. It is tender and fragrant, incredible deliciousness!
Our family once lived next to some amazing roast restaurants, which inspired this recipe. We are inspired and re -created the authentic flavor with simple and ready -made raw materials. We believe that this simple recipe can provide the best roasted chicken you made at home!
We use our favorite homemade buttons. It is made of five simple raw materials and can be stored in the refrigerator for several weeks. I like to put it on rice, with cucumber and vinegar, but our coriander shanate rice or coconut rice is also great. For one of our favorite chicken recipes, please try our honey shredded chicken. It is slightly different, but it is still delicious!
Main component
- chicken: I like to make this recipe with the thighs of peeled and peeled, because they are tender, but they cook quickly. They also absorbed the taste of Zhaoyi very well! If you are willing, it is also great with a skin chicken leg. Chicken breasts are also good, but like many of our chicken recipes, I like thighs!
- Low sodium soy sauce: I use low sodium sauce as the bottom of the sauce. It may look salty at first, but believe me. It will be perfectly mixed with other ingredients to create a perfectly balanced camera flavor. You can replace it with light soy sauce without any changes.
- sugar: Gracemium can balance the taste of soy sauce, so that the roasted sauce becomes thick and shiny when cooked. Try brown sugar, coconut sugar, and even honey, but remember that these may make the sauce taste sweeter. If you like honey, you may like this honey shochu!
- Sake: Don’t worry about buying expensive sake to make Zhaosaka! Use what you like to drink. If you can’t find sake, it is also good (a sweetest rice wine). You can directly use it or minimize sugar in the recipe.
- Rice vinegar: This adds a little vitality to the sauce. You can usually find it next to other vinegar in the grocery store. For alternatives, you can try white wine vinegar or pure white vinegar. If the sauce looks a bit thick after adding vinegar, don’t worry, the taste will become mellow during the cooking process.
- Fresh ginger (optional): I like to grind fresh ginger so that it will be integrated into the sauce. Ginger adds a bright and spicy taste, which complements other flavors.
How to make a shredded chicken
This recipe is simple! The first step to make the best roasted chicken is to make authentic Zana sauce. Then, some of them are marinated with chickens and reduced the rest until the chicken becomes thick and shiny, and then uses a spoon as a glaze. Pour chicken (up to 12 hours) as long as possible. The thirst can take a few minutes, but the longer the time, the better.
The roasted chicken is usually cooked on the grill to produce a smoky scorching flavor. Although you can of course make the user grill to make this recipe, we hope to achieve delicious effects indoors. So we use the barbecue machine of the oven! See it as an inverted grill to provide strong calories from the top.
First, place the oven frame on the top of the oven, about six inches from the burner. Put the marinated chicken on the baking sheet and then put it under the oven. Bake the chicken until the beautiful brown and start to harden, then flip and continue to bake until cooked.
The whole process takes about 15 minutes. Since then, I have been nearby to ensure that the chicken will not burnt or take too much smoke. I also like to scoop or brush the additional sauce on the chicken during cooking, and turn the sauce into a shiny glaze.
If you don’t have a meat chicken, don’t be afraid! Outdoor grill or baking sheet on the stove is a good choice. You can also roast chicken, but you will not get the same glazed appearance. But it doesn’t matter, because the taste is still incredible!
Simple Zhaoya Chicken
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All -round
This simple homemade chicken recipe is comparable to my favorite Zeng Restaurant. Chicken marinates for a while is the best, but if you do not have enough time, you can also shorten the marinating time.
In our recipe, we shared a batch of raw materials for roasted sauce, which is very suitable for 1.5 pounds of chicken. We strongly recommend making more sauce (that’s great). You can find a large number of explanations in our Zea sauce recipe. This recipe can be made 2 cups and provides enough sauce for two batches of chicken.
4 copies
You will need
1 ½ ½ ½ 鸡 1 1 1 1 1 1 1
1/2 cup (120 ml) raw soy sauce
100 grams (1/2 cup) sugar
1/4 cup (60 ml) sake, see the prompt
2 tablespoons (30 ml) rice vinegar
2 teaspoons grinding ginger, see the prompt
route
- Pickle chicken
1Put soy sauce, sugar, sake, vinegar and ginger in a small bowl. Stir until the sugar is completely dissolved. Solve 6 tablespoons of sauce to plastic bags or containers that can be re -sealed, and then add chicken. Put the chicken in the refrigerator and roll it once. The marinating time is at least 30 minutes, and the longest is 12 hours.
2Add the remaining sauce to the small pan and heat it with medium heat. Boil it with a text fire for 3 to 5 minutes until the sauce is slightly reduced and looks shiny. If you reduce too much, add a little water to restore it to the consistency of dumped. After cooling, save it in the refrigerator and use it as a cooked chicken sauce.
- Cooked chicken
1Place the oven rack at the top, about 6 inches from the grill. Heat the chicken to high temperature.
2Put the foil on the baking sheet, and then put the chicken on it to make the skiny side down. Use a spoon to scoop a little marinade, put the chicken on it, and then discard the rest. Bake for 5 minutes. Pay attention to chicken during the cooking process.
3Flip the chicken, then apply the juice or sauce on the pot to the chicken with a spoon or brush. Doing this several times during cooking will help add shiny brown skin to chicken. Or, you can also steal some reserved sauce and use a spoon or brush on the chicken.
4Bake for 5 to 10 minutes, or until the outside of the chicken is brown and caramelized, cooked inside.
5At the same time, re -heating the previous sauce, if it looks too thick, can add a little water. (This is a sauce that has not been stained with raw chicken, not a sauce used for marinating.)
6When eating, cut the chicken into strips, put it on the plate, and drizzle with warm sauce. The remaining sauce can be stored in the refrigerator for a few weeks (I like to pour it on rice and vegetables.)
The secrets of Adam and Joanni
- store: Put the roasted chicken in the seal container for a maximum of 4 days.
- The remaining sauce: Reduced lotus sauce (not sauce with raw chicken) can be stored in the refrigerator for a few weeks. I like to pour it on rice and vegetables.
- roast chicken: According to your oven, the baking time may be different. Pay attention to chicken. If you look or smell it like burning, move it to the shelf. If the chicken cooking speed is slower than expected, continue to bake until cooked.
- ginger: We use Microplane scalpel scalpel, which can help ginger “melt” into the sauce. You can chop it, but there will be some ginger in the sauce.
- Alternative of sake: We like the delicate taste of the sake of drunk sauce, but if you can’t find it, there are some alternatives. Taste is a sweet version of sake. You can replace it with sake and maintain the amount of sugar, or you can slightly reduce the amount of sugar to adapt to the additional sweetness. Dried bitter alcohol or dried snow can also be used as substitutes. As the last means, you can completely ignore it, but please remember that this will greatly change the taste of the sauce (taste the sauce before using the sauce, because you may find that there is no sake/flavor, you will need to need Adjust vinegar or sugar).
- gluten free: Check out whether all ingredients have passed gluten -free authentication before use. Specifically, pay attention to soy sauce. You should look for soy sauce without gluten.
- The nutrients provided below are the estimated value. You may have the remaining sauce, so the actual nutritional data may be less.
Nutrition
Portion
1/4 of the recipes (about 1 1/2 medium thigh)
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Calorie
370
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Total fat
7.1 grams
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Saturated fat
1.9 grams
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cholesterol
159.8 mg
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sodium
1000.9 mg
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Total carbohydrate
30.9 grams
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Dietary fiber
0 grams
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Total sugar
26.6 grams
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protein
36 grams
