Skip to main content New<> this month
Get the Allrecipes magazine

Chinese Roast Chicken with Gravy

Rated as 4.3 out of 5 Stars
1

"This is something my mother cooked for me when I was a kid and I still love it. It is a simple roast chicken with sesame seed oil and soy sauce. Serve it with cut-up hard boiled eggs and green onions over rice, if desired."
Added to shopping list. Go to shopping list.

Ingredients

1 h 45 m servings 944
Original recipe yields 5 servings (4 to 6 servings)

Directions

{{model.addEditText}} Print
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place chicken in a roasting pan. Coat with soy sauce and bake at 400 degrees F (200 degrees C) for 30 minutes; reduce heat to 350 degrees F (175 degrees C) and bake for 1 hour.
  3. Drizzle oil over chicken and bake for another 10 minutes. Remove chicken from oven, place on a platter and keep warm.
  4. To Make Gravy: Put roasting pan on stove; pour chicken stock into pan and bring to a boil, stirring frequently, scraping up bits of caramelized soy sauce. In a small bowl, combine cornstarch and water and mix; stir this mixture into roasting pan and stir until well combined and a nice, thick gravy is made. Serve with roasted chicken.

Nutrition Facts


Per Serving: 944 calories; 69.4 6.1 70.1 273 2546 Full nutrition

Explore more

Reviews

Read all reviews 91
  1. 117 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Cooking chicken covered with oil and soy sauce is my favorite way to eat chicken... the soy sauce gives it good flavor and the oil keeps it moist. I had never thought to do it with a roasted ch...

Most helpful critical review

the gravy does NOT turn out the way it should. It burns at the bottom of the pan and the gravy has a salty/burnt taste.

Most helpful
Most positive
Least positive
Newest

Cooking chicken covered with oil and soy sauce is my favorite way to eat chicken... the soy sauce gives it good flavor and the oil keeps it moist. I had never thought to do it with a roasted ch...

Scrumptious!! I made the following modifications after reading the reviews: I reduced the soy sauce to 1/2 C and the sesame oil to 1/4 C, I also added 1/2 tsp. ground black pepper and 1/4 each g...

This chicken, along with the gravy, served with steamed white rice and green beans, made a delicious and easy Sunday dinner for my family. I used other reviewers' suggestions and stuffed the chi...

Well Lisamarie, my family loved this simple and different roasted chicken. To cut back on the salt, I used both low sodium soy sauce and chicken broth and to add more flavor, I seasoned my bird ...

the gravy does NOT turn out the way it should. It burns at the bottom of the pan and the gravy has a salty/burnt taste.

This was sooooo good. I was amazed at how great it tasted with such simple ingredients. The leftovers were great, too- I stir fried some broccoli and green onions then tossed in the chicken I'...

A very, very nice and different way to get fantastic flavour into a roast chicken! Made a couple of tweaks, and with these adaptions it is a 5 star recipe no question. I added some diced white o...

I thought it might turn out too salty, but it didn't. I did make a point of basting the chicken as it roasted.

I was skeptical to try this mostly because I thought the soy sauce would never hold up to the heat - I was right. Burned soy sauce. Boring chicken. No gravy. Bummer dinner. Sorry.