- Remove and discard giblets and neck from chicken. Rinse chicken under cold running water; drain well and pat dry with paper towels. Pierce chicken thoroughly with fork. Place chicken, breast side up, in shallow, foil-lined roasting pan.
- Combine less sodium soy sauce, sherry, oil, garlic, fennel, ginger, sugar and cloves. Brush cavity and skin thoroughly with sauce mixture.
- Roast in 325°F. oven 1 hour and 45 minutes, or until meat thermometer inserted into thigh registers 180°, brushing chicken occasionally with remaining sauce mixture during last 40 minutes of roasting time.
- Remove chicken from oven and let stand 10 minutes before carving. Total Carbohydrates Per Serving: 1 gram
Chinese Roasted Chicken
ingredients
1 (4-pound) fresh or thawed whole roasting chicken
2 tablespoons Kikkoman Less Sodium Soy Sauce
2 teaspoons dry sherry
1 teaspoon vegetable oil
1 large clove garlic, pressed
1/2 teaspoon fennel seed, crushed
1/2 teaspoon ground ginger
1/4 teaspoon sugar
1/8 teaspoon ground cloves
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
