Name: Smoky Paprika Cantonese-Style Roast Chicken with Soy Glaze
Total time: 137 min
Yield: 4 servings
Cuisine: Cantonese Chinese
Ingredients: 1 whole chicken (1.5kg); 3 tbsp soy sauce; 2 tbsp honey; 1 tbsp rice wine; 2 garlic cloves, minced; 1 tbsp grated ginger; 1 tbsp sesame oil; 1 lemon, quartered; 200g green peas; 1 small onion, sliced; 1 tbsp butter; salt to taste; 1 head of lettuce, chopped; 1 tomato, sliced; 1 tbsp olive oil; 1 tbsp white vinegar; 1 tsp smoked paprika

Smoky Paprika Cantonese-Style Roast Chicken with Soy Glaze

A subtle smokiness from paprika enhances the savory depth of the dish.

137 minutes4 servings

Method

Insert_before 0: Add smoked paprika to the soy sauce, honey, rice wine, garlic, ginger, and sesame oil mixture. Stir well to combine.
Preheat oven to 200°C (390°F). Mix soy sauce, honey, rice wine, garlic, ginger, and sesame oil.
Rub mixture inside and outside chicken. Place lemon inside cavity.
Roast 1 hour 15 minutes, basting every 20 minutes with pan juices.
Let rest 10 minutes before carving.
While chicken roasts, sauté peas and onion in butter until tender. Season with salt.
In a bowl, toss lettuce, tomato, olive oil, and vinegar for the salad.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.

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