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Chinese Pot Roast Chicken

Featured in the Honolulu Star-Advertiser on September 10, 2014.

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Ingredients:

Chinese Pot Roast Chicken

  • 4 pounds whole fryer chicken
  • 3 tablespoons plus 2 teaspoons cornstarch, divided
  • 1/4 cup vegetable oil
  • 2 cups water
  • 2 potatoes, cut in half
  • 5 tablespoons water
  • Cilantro

Seasoning:

  • 1/4 cup low-sodium shoyu
  • 3 tablespoons red wine vinegar
  • 2 tablespoons oyster sauce
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1 clove garlic, chopped
  • 1 teaspoon grated fresh ginger
  • 1/4 teaspoon Chinese five spice

Directions:

Wash and dry chicken. Rub with 3 tablespoons cornstarch inside and outside. Brown chicken in oil and remove from pot. In another pot, add all seasoning with 2 cups water and boil. Add potatoes and chicken; simmer 30 minutes. Turn chicken; simmer another 30 minutes. Remove from pot. Chop chicken into small pieces. Mix 5 tablespoons water and remaining cornstarch and add to gravy; pour over chicken and potatoes. Garnish with cilantro. Serves 8.

Approximate Nutrient Analysis per serving:
550 calories, 30 g fat, 7 g saturated fat, 110 mg cholesterol, 600 mg sodium, 36 g carbohydrate, 2 g fiber, 1 g sugar, 32 g protein

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