By baking whole chicken carcasses, you will ease your work and at the same time time to make dinner that will look very festive and solemnly. Grate two chicken with 5 spice and seasoning put them in a preheated oven. Chinese spices will open sweet-spicy aroma that perfectly complements the glaze from soy sauce and honey with ginger applied to the surface of the chickens closer to the end of baking. Sprinkle the finished chicken with sesame seeds and serve. So with a minimum of effort you will get an Asian-style chicken in a fragrant and delicious glaze. Share with friends: 
Time: 2 hours. 45 minutes Difficulty: easy Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 chicken carcasses weighing 1.3 – 1.8 kg., Gutted
- 1 tbsp. l vegetable oil
- 0.5 tsp ground white pepper
- 1.5 tsp ground coriander
- 1.5 tsp Chinese seasoning “5 spices”
- 1/4 Art. honey
- 1/4 Art. soy sauce
- 2 tbsp. l grated peeled ginger root
- 2 tbsp. l dark sesame oil
- 3 feathers of green onion, finely chopped
- Fried sesame seeds for sprinkling
Recipes with similar ingredients: chicken, five spices seasoning, soy sauce, white peas, coriander, ginger root, onion green, sesame seeds, honey
Recipe preparation:
- About 30 minutes before baking, remove the chickens from refrigerator and bring to room temperature. Preheat oven to 175 ° C.
- In a small bowl, mix vegetable oil, 2 tsp. salt white pepper, coriander and 5 spices; rub with a mixture of chickens. Tie the legs twine the kitchen and tuck the wings under the carcasses.
- Place the chickens upside down on the wire rack baking sheets with sides or in a skillet, in a small distance from each other. Bake until golden brown for 1 hour
- Prepare the icing: in a small bowl, mix the honey, soy sauce, ginger and sesame oil.
- Increase the temperature in the oven to 200 ° C. Lubricate the entire the surface of chickens (including the bottom) is half the entire glaze. Continue to bake with the remaining glaze in the middle baking until the skin becomes crispy and dark golden, and a thermometer inserted in the thickest part of the thigh will not show temperature 73 ° C, another 20 minutes.
- Remove the chickens from the oven, transfer to a cutting board or a dish. Pour the liquid from the pan into a small bowl; remove excess fat. Lubricate the chickens with this fluid and let them rest 15 minutes. Sprinkle onion and sesame seeds on top. Remove the twine and chop the chickens into pieces. Serve with the remaining liquid from the pan. for dipping.
