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Shanghai Chicken

A whole baked chicken with Asian flair. The chicken is so moist and infused with so much flavor.

Ingredients:

• 1 4 to 5 lb whole chicken or chicken parts
• 1 medium cooking bag
• 1 green onion, chopped (use white and green part)
• 6 tbs soy sauce
• 2 tbs hoisin sauce
• 2 tbs dry white wine
• 1 tsp packed dark brown sugar
• 1 tsp minced fresh ginger or 1/2 tsp ground ginger
• 1 tsp salt or kosher salt
• 1 tsp liquid hickory smoke
  

Directions:

1. Combine all marinade ingredients in medium cooking bag placed in a bowl.
2. Rinse chicken inside of cavity and outer skin. Be sure to remove innards from chicken. Pat dry.
3. Place chicken in cooking bag and marinate at least 2 hours or overnight.
4. Cut slits in top of cooking bag to vent steam.
5. Bake chicken in preheated 350 degree oven for 1 1/2 hours or until well browned. If using chicken parts, reduce the cooking time to 1 hour.
6. Cool slightly.

Comments:

- This is a great recipe made the night before. You can come home from work, place this in the oven and wha la!

- I have made this with removing the skin before cooking to reduce the fat. You can use skinless thighs and skinless bone-in chicken.

- One time I did not have hoisin sauce so I replaced it with Teriyaki sauce that I had on hand.

 - A meaty Purdue Oven Roaster works well. 

Tips:

-  Prepare two of these meals at the same time, and before cooking...place one in the freezer for a meal at a later time.  Defrost the chicken before cooking and don't forget to cut the slits in the cooking bag before you bake!

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