My Moms Chinese Pot Roasted Chicken Recipes

POT ROAST CHICKEN (CHINESE STYLE)

Pot Roast Chicken (Chinese Style) image

Provided by My Food and Family

Categories Home

Time 1h

Number Of Ingredients 9

Ingredients

3 lb chicken, cut-up
1/4 cup soy sauce
Oil
3 tsp dry sherry
2 stalk s celery
2 green onions and tops
Garlic
2 Tbsp soy sauce
1 tsp sugar

Steps:

Rub chicken with 1/4 cup of soy sauce and let stand 15 minutes.
Brown chicken slowly in oil, add sherry and simmer for 30 minutes until tender. Cut celery into 1/4" diagonal slices, green onions in 1" pieces.
Remove chicken from pan, and add celery, and onion to pan. Cook for 1-2 minutes. Combine rest ingredients and 3/4 cup water. Stir into pan and cook until thick.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CHINESE POT ROASTED CHICKEN

Chinese Pot Roasted Chicken image

this is from back when I was first married and got a Wok for a present we ate a lot of chinese home cooking because it was CHEAP. You can use a wok or a dutch oven for this dish

Provided by Shawn C

Categories Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup soy sauce
1 cut up chicken
2 tablespoons oil
1 tablespoon sherry wine
1 1/2 teaspoons minced gingerroot
6 mushrooms, quartered
2 green onions, cut 1/4 pieces
2 stalks celery, sliced diagonally
3/4 cup water
1 tablespoon cornstarch
2 tablespoons soy sauce
1 teaspoon sugar

Steps:

Rub chicken with 1/4 c soy sauce, stand for 15 minutes.
Brown in oil.
Add sherry, ginger root and cook 20-30 minutes.
Add mushrooms during last 5 minutes.
Remove chicken, add celery and onions.
Cook 1-2 minutes.
Mix water, cornstarch, sugar and soy add to pan.
Pour over chicken.

MOM'S ROAST CHICKEN

Mom's Roast Chicken image

This is the best way to cook a whole chicken that roasts up super juicy with crisp, golden skin. It's simply seasoned, but packs in so much flavor. -James Schend, Taste of Home Food Editor

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 5

Ingredients

1 broiler/fryer chicken (4 to 5 pounds)
2 teaspoons kosher salt
1 teaspoon coarsely ground pepper
2 teaspoons olive oil
Minced fresh thyme or rosemary, optional

Steps:

Rub outside of chicken with salt and pepper. Transfer chicken to a rack on a rimmed baking sheet. Refrigerate, uncovered, overnight., Preheat oven to 450°. Remove chicken from refrigerator while oven heats. Heat a 12-in. cast-iron or ovenproof skillet in the oven for 15 minutes., Place chicken on a work surface, neck side down. Cut through skin where legs connect to body. Press thighs down so joints pop and legs lie flat., Carefully place chicken, breast side up, into hot skillet; press legs down so they lie flat on bottom of pan. Brush with oil. Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 35-40 minutes. Remove chicken from oven; let stand 10 minutes before carving. If desired, top with herbs before serving.

Nutrition Facts : Calories 405 calories, Fat 24g fat (6g saturated fat), Cholesterol 139mg cholesterol, Sodium 760mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 44g protein.

MOM'S CHICKEN POT PIE

Mom's Chicken Pot Pie image

Easy, beginner pot pie that your family will love.

Provided by Samantha Hamilton

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h5m

Yield 8

Number Of Ingredients 11

Ingredients

⅓ cup butter
⅓ cup chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
1 ¾ cups chicken broth
⅔ cup milk
2 cups chopped cooked chicken
1 (14.5 ounce) can peas and carrots
½ (15 ounce) can whole new potatoes, drained
1 (15 ounce) package prepared double-crust pie pastry

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Melt butter in a large skillet over medium heat. Cook and stir onion, flour, salt, and pepper in melted butter until the onion is translucent, about 5 minutes.
Remove skillet from heat and pour chicken broth and milk into the skillet; bring the mixture to a boil and cook to thicken slightly, about 1 minute.
Remove skillet from heat and stir chicken, peas and carrots, and potatoes into the broth mixture.
Press one pie pastry into the bottom of a deep-dish pie pan. Pour the broth mixture into the pie pastry. Top with remaining pastry and press edges together to form a seal. Cut several slits into the top pastry. Place pie plate on a baking sheet.
Bake in preheated oven until the crust is golden brown, about 30 minutes. Let pie cool and filling thicken at room temperature for 15 to 20 minutes before cutting.

Nutrition Facts : Calories 439.6 calories, Carbohydrate 35.2 g, Cholesterol 53 mg, Fat 25.9 g, Fiber 3.5 g, Protein 16.9 g, SaturatedFat 9.5 g, Sodium 935.6 mg, Sugar 1.6 g

MY MOM'S CHINESE POT ROASTED CHICKEN

My Mom's Chinese Pot Roasted Chicken image

My Mom took the orginial recipe and made it her own. It is still quick, cheap and cost less than the orginigal Chinese Pot Roasted Chicken. This is one of my favorite recipes. I enjoy this over rice. So easy and simple, I think anyone can fix this and really enjoy serving to family and friends.

Provided by shielaw_11457146

Categories Chinese

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

3 lbs cut-up chicken
1/4 cup soy sauce
1 tablespoon dry vermouth
garlic
2 stalks celery, cut 1/4-inch diagional pieces
2 green onions, cut 1-inch pieces, tops included
2 tablespoons soy sauce
1 teaspoon sugar
3/4 cup water
1 tablespoon cornstarch
2 tablespoons soy sauce

Steps:

Marinate chicken in 1/4 cup soy sauce for 15 minutes.
Brown chicken slowly in oil.
Then add vermouth simmer for 30 minutes or until tender.
Remove chicken set aside.
Add celery and onions to pan. Cook for 1-2 minutes.
In a 1 cup measure take the soy sauce used to marinate chicken, add.
3/4 cup of water, add rest of ingredients and enough water to measure 1 cup. Stir to mix. Cook until thickened.
Put chicken back into pan and stir to cover.
Enjoy.

Nutrition Facts : Calories 483.5, Fat 31.3, SaturatedFat 8.9, Cholesterol 155.2, Sodium 2174.1, Carbohydrate 6, Fiber 0.8, Sugar 2.2, Protein 42.6

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