Roasting chicken is seasoned with rock sugar and five-spice powder and glazed in this recipe for honey chicken submitted by Phyllis. (Note: the exact cooking time required will vary depending on the size and power of your microwave).
Don't have a microwave? Here the same Honey Chicken recipe with instructions for cooking in the oven.
Don't have a microwave? Here the same Honey Chicken recipe with instructions for cooking in the oven.
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour, 30 minutes
Ingredients:
- One whole roasting chicken (about 3 pounds)
- 2 scallions (green onions)
- 1 small knob of ginger
- Seasonings:
- 1 cup dark soy sauce
- 2 tablespoons rock sugar
- 1 teaspoon five-spice powder
- Glaze:
- 2 tablespoons honey
Preparation:
Remove the chicken's head and feet, cut it open from the stomach, pat dry on the inside and outside with paper towels.
Cut the scallions into long sections or tie into knots. Slice the ginger or flatten it with a knife.
Mix the dark soy sauce, rock sugar and five-spice powder together well. Reserve a few tablespoons to baste the chicken during cooking. Place the chicken in a large plastic bag with the scallions, ginger, and the remainder of the seasoning. Seal the bag and marinate in the refrigerator for 1 hour, turning the chicken twice to make sure the chicken absorbs the marinade flavor evenly. Remove from the refrigerator and discard the marinade.
Spread the legs and wings of the chicken out away from the body. To microwave, place the chicken on a heatproof microwave tray unwrapped and microwave on high heat for 10 minutes.
Remove the chicken and brush with some of the reserved marinade and microwave for 10 minutes more.
Remove again, and brush with more marinade. If it is safe to use a small amount aluminum foil in your microwave (check the owners manual) cover the wings and neck with aluminum foil, making sure the foil does not touch the sides of the oven. Cook for another 10 minutes.
Remove the chicken, brush with the honey and microwave on medium high heat for 5 to 7 minutes more.
Cut the scallions into long sections or tie into knots. Slice the ginger or flatten it with a knife.
Mix the dark soy sauce, rock sugar and five-spice powder together well. Reserve a few tablespoons to baste the chicken during cooking. Place the chicken in a large plastic bag with the scallions, ginger, and the remainder of the seasoning. Seal the bag and marinate in the refrigerator for 1 hour, turning the chicken twice to make sure the chicken absorbs the marinade flavor evenly. Remove from the refrigerator and discard the marinade.
Spread the legs and wings of the chicken out away from the body. To microwave, place the chicken on a heatproof microwave tray unwrapped and microwave on high heat for 10 minutes.
Remove the chicken and brush with some of the reserved marinade and microwave for 10 minutes more.
Remove again, and brush with more marinade. If it is safe to use a small amount aluminum foil in your microwave (check the owners manual) cover the wings and neck with aluminum foil, making sure the foil does not touch the sides of the oven. Cook for another 10 minutes.
Remove the chicken, brush with the honey and microwave on medium high heat for 5 to 7 minutes more.
