Chinese Pot Roasted Chicken
Savor the deep, aromatic flavors of **Chinese Pot Roasted Chicken**, a showstopping dish that’s both comforting and irresistibly flavorful. Perfectly seared whole chicken is slow-simmered in a fragrant medley of soy sauce, dark soy sauce, Shaoxing wine, and spices like star anise, cinnamon, garlic, and ginger. This one-pot wonder yields tender, juicy meat infused with savory, slightly sweet, and subtly spiced notes, making it a quintessential example of Chinese-style home-cooking. Brushed with sesame oil for a glossy finish and served with steamed rice, this recipe is as effortless as it is elegant, requiring minimal prep time while delivering the rich, bold taste of authentic Chinese cuisine. Ideal for cozy family dinners or impressing guests at your next gathering, this dish is a must-try for lovers of Asian flavors! Keywords: Chinese Pot Roasted Chicken, one-pot chicken recipe, Chinese-style chicken, soy sauce chicken recipe, easy Chinese dinner recipes.
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Recipe Information
Ingredients
- 1 piece (approximately 3-4 lbs) Whole chicken
- 2 tablespoons Cooking oil (such as vegetable or sunflower oil)
- 4 tablespoons Soy sauce
- 2 tablespoons Dark soy sauce
- 3 tablespoons Shaoxing wine (Chinese cooking wine)
- 2 tablespoons Sugar
- 5 cloves Garlic cloves
- 1 2-inch piece Ginger
- 1 piece Cinnamon stick
- 2 pods Star anise
- 2 pieces Dried red chilies (optional)
- 2 cups Water
- 2 stalks Green onions
- 1 teaspoon Sesame oil
Instructions
Rinse the whole chicken under cold running water and pat it dry with paper towels. Trim any excess fat and set aside.
Peel the ginger and slice it into thin pieces. Smash the garlic cloves with the flat side of a knife to release their flavor.
Heat the oil in a large pot or Dutch oven over medium heat.
Place the whole chicken in the pot, breast side down, and sear for 5-6 minutes until the skin turns golden brown. Flip the chicken and sear the other side for another 5 minutes. Remove the chicken and set aside.
In the same pot, add the garlic, ginger slices, cinnamon stick, star anise, and dried red chilies (if using). Stir-fry for 1-2 minutes until fragrant.
Return the chicken to the pot, breast side up. Add the soy sauce, dark soy sauce, Shaoxing wine, and sugar. Mix gently to coat the chicken evenly.
Pour in the water, ensuring the liquid comes about halfway up the sides of the chicken. Add the green onions and reduce the heat to low.
Cover the pot with a lid and let the chicken simmer gently for 60-75 minutes, occasionally basting it with the sauce to enhance the flavor.
Once the chicken is cooked through (internal temperature of 165°F/74°C at the thickest part), remove it from the pot and place it on a serving plate.
Strain the sauce if desired to remove the spices and aromatics, then drizzle a small amount of sauce over the chicken.
Brush the chicken with sesame oil for an added layer of fragrance and shine.
Serve the Chinese Pot Roasted Chicken hot with steamed rice and the remainder of the sauce on the side.
Nutrition Facts
Calories |
1111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.1 g | 83% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 349 mg | 116% | |
| Sodium | 1842 mg | 80% | |
| Total Carbohydrate | 13.5 g | 5% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 7.0 g | ||
| Protein | 109.6 g | 219% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 103 mg | 8% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1029 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
