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Ingredientes
- 1 Tbsp. Coriander seeds
- 1 Tbsp. Szechuan peppercorns
- 1 Tbsp. Sesame seeds
- 1 tsp Grnd ginger
- 1 tsp Chinese five-spice pwdr
- 1 tsp Grnd mustard
- 2 x Green onions, minced
- 2 x Garlic cloves, minced
- 1 Tbsp. Fresh ginger root, minced
- 1 Tbsp. Honey
- 3 Tbsp. Rice wine vinegar
- 3 Tbsp. Soy sauce
- 3 1/2 lb Chicken, rinsed and patted dry
- 2 c. Chicken stock
- 1 lb Pasta, preferably vermicelli
Direcciones
- Preheat oven to 400 degrees. In a food processor or possibly blender combine coriander seeds, Szechuan peppercorns, sesame seeds, grnd ginger, five-spice pwdr, grnd mustard, green onions, garlic and fresh ginger.
- Process till coarsely minced. Add in honey, vinegar and soy sauce and mix till just combined. Rub paste over chicken and place in a roasting pan.
- Pour chicken stock around chicken and bake till golden brown and a meat thermometer inserted in thigh registers 180 degrees, about 1 hour.
- Meanwhile, bring a large pot of salted water to a boil. Add in pasta and cook according to package directions, just till al dente. Drain and place in a warmed large serving bowl. Transfer roasted chicken to a cutting board or possibly platter. Skim some fat from pan juices, then scrape the pan with a wooden spoon to release any browned bits from bottom and sides. Pour pan juices over pasta, toss well, and serve with carved chicken.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 544g | |
| Recipe makes 4 servings | |
| Calories 1058 | |
| Calories from Fat 395 | 37% |
| Total Fat 44.03g | 55% |
| Saturated Fat 12.2g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 202mg | 67% |
| Sodium 1077mg | 45% |
| Potassium 956mg | 27% |
| Total Carbs 93.01g | 25% |
| Dietary Fiber 5.3g | 18% |
| Sugars 7.83g | 5% |
| Protein 67.84g | 109% |
