Chinese Style Chicken

Name: Chinese Style Chicken
Cook time: P1H
Total time: P1H
Yield: 10
Cuisine: Asian
Ingredients: coriander seeds; peppercorns; sesame seeds; ginger; chinese five spice powder; prepared mustard; scallions, spring or green onions; garlic cloves; ginger root; honey; rice vinegar; soy sauce, tamari; chicken; chicken broth; pasta

Yield

10 servings

Prep

20 min

Cook

1 hrs

Ready

1 hrs

Trans-fat Free

Ingredients

Amount	Measure	Ingredient	Features
1	tablespoon	coriander seeds
1	tablespoon	peppercorns szechuan
1	tablespoon	sesame seeds
1	teaspoon	ginger ground
1	teaspoon	chinese five spice powder	*
1	teaspoon	prepared mustard ground
2	each	scallions, spring or green onions
2	each	garlic cloves chopped
1	tablespoon	ginger root chopped
1	tablespoon	honey
3	tablespoons	rice vinegar
3	tablespoons	soy sauce, tamari
3 ½	pounds	chicken rinsed and patted
2	cups	chicken broth
1	pound	pasta

Ingredients

Amount	Measure	Ingredient	Features
15	ml	coriander seeds
15	ml	peppercorns szechuan
15	ml	sesame seeds
5	ml	ginger ground
5	ml	chinese five spice powder	*
5	ml	prepared mustard ground
2	each	scallions, spring or green onions
2	each	garlic cloves chopped
15	ml	ginger root chopped
15	ml	honey
45	ml	rice vinegar
45	ml	soy sauce, tamari
1.6	kg	chicken rinsed and patted
473	ml	chicken broth
453.6	g	pasta

Directions

Preheat oven to 400℉ (200℃).

In a food processor or blender combine coriander seeds, Szechuan peppercorns, sesame seeds, ground ginger, five-spice powder, ground mustard, green onions, garlic and fresh ginger.

Process until coarsely chopped.

Add honey, vinegar and soy sauce and mix until just combined.

Rub paste over chicken and place in a roasting pan.

Pour chicken stock around chicken and bake until golden and a meat thermometer inserted in thigh registers 180 degrees, about 1 hour.

Meanwhile, bring a large pot of salted water to a boil.

Add pasta and cook according to package directions, just until al dente.

Drain and place in a warmed large serving bowl.

Transfer roasted chicken to a cutting board or platter.

Skim some fat from pan juices, then scrape the pan with a wooden spoon to release any browned bits from bottom and sides.

Pour pan juices over pasta, toss well, and serve with carved chicken.