Chinese Roasted Chicken

  • Servings: 4
  • Rating:


  • 1 (4-pound) fresh or thawed whole roasting chicken
  • 2 tablespoons Kikkoman Less Sodium Soy Sauce
  • 2 teaspoons dry sherry
  • 1 teaspoon vegetable oil
  • 1 large clove garlic, pressed
  • 1/2 teaspoon fennel seed, crushed
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon sugar
  • 1/8 teaspoon ground cloves


Remove and discard giblets and neck from chicken. Rinse chicken under cold running water; drain well and pat dry with paper towels. Pierce chicken thoroughly with fork. Place chicken, breast side up, in shallow, foil-lined roasting pan.

Combine less sodium soy sauce, sherry, oil, garlic, fennel, ginger, sugar and cloves. Brush cavity and skin thoroughly with sauce mixture.

Roast in 325°F. oven 1 hour and 45 minutes, or until meat thermometer inserted into thigh registers 180°, brushing chicken occasionally with remaining sauce mixture during last 40 minutes of roasting time.

Remove chicken from oven and let stand 10 minutes before carving.