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Chicken with Soy Whiskey Glaze Recipe

Looking for an easy Chicken with Soy Whiskey Glaze recipe? Learn how to make Chicken with Soy Whiskey Glaze using healthy ingredients.


Submitted by zeekar

Makes 8 servings



Soak rice and mushrooms. Can sub water chestnuts with real chestnuts

Recipe Ingredients for Chicken with Soy Whiskey Glaze

5 lb chicken, whole
5 tbsp kosher salt
1/4 cup sugar
1 tsp chopped ginger
1 tsp Black pepper
1/2 cup soy sauce
1/8 cup whiskey
1 clove garlic, peeled and smashed
1 tbsp canola oil, for brushing
4 oz sausage, chinese, sliced
1/2 cup dried shiitake mushroom, soaked in water
1/2 cup waterchestnuts
1/2 tablespoon ginger, chopped
1/2 cloves garlic, chopped
1 tbs canola oil
1 1/2 tbs soy sauce, dark
1 tbs soy sauce
1 cup rice, Thai sticky
1 cup chicken stock

Recipe Directions for Chicken with Soy Whiskey Glaze

  1. For the baby chicken w/ soy-whiskey glaze:

  2. Combine the 1/2 cup and 1/4 cup of the sugar in a large container with 4 cups of cold water to dissolve. Add the baby chickens and soak for 30 min at room temperature.

  3. Preheat the oven to 375′F. Drain the chickens and pat dry. Season the bird?s cavity with salt and pepper, stuff with the cooled sticky rice stuffing and truss it or at least tie up the legs. Combine the remaining ginger with the soy sauce, whiskey, the remaining 1 cup of sugar, and the garlic in a saucepan and bring to boil.

  4. Put the baby chickens on their back, baste them with the soy-whiskey mixture, and put pan in the oven.

  5. Roast for 45min, basting every 10 minutes with the soy glaze, until dark brown. A thermometer inserted into its thigh should read 155′F. Remove the bird from the oven and let it rest for a few minutes before carving. Serve with pan juices.

  6. For the sticky rice stuffing:

  7. Soak the sticky rice and the dry shiitake in water ahead of time. Reserve some of the mushroom soaking liquid to cook the rice.

  8. In a large pan, add canola oil and stir-fry the Chinese sausage slices, shiitake mushroom slices and chestnuts. Add the chopped garlic and ginger and keep stirring until fragrant.

  9. # Add the drained sticky rice to the mixture and deglaze with dark soy sauce and regular soy sauce. Add the chicken stock and 1/2 cup mushroom liquid and bring to a boil, stirring occasionally.

  10. Cover and cook until the liquid is absorbed.

  11. Let it cool until ready to use.

Categories

Chicken, Main Dish, Asian

Nutrition Facts
Serving Size 415.9g
Amount Per Serving
Calories
650
Calories from Fat
148
% Daily Value*
Total Fat
16.4g
25%
Saturated Fat
4.0g
20%
Trans Fat
0.1g
Cholesterol
230mg
77%
Sodium
5945mg
248%
Potassium
681mg
19%
Total Carbohydrates
29.5g
10%
Dietary Fiber
1.0g
4%
Sugars
7.3g
Protein
88.3g
Vitamin A 1% Vitamin C 1%
Calcium 6% Iron 24%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C-
  Good points
  • Very high in niacin
  • High in selenium
  •   Bad points
  • High in cholesterol
  • Very high in sodium
  • Contains alcohol
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