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Saturday, November 24, 2007

Jamaican Chinese Roast Chicken
Chinese inhabitants of Jamaica have given Jamaica a new flavor when it comes to cooking. Just as the Indian immigrants have shared their spices, so have the Chinese.

Here is a popular Chinese recipe (very simple) that is eaten in some Jamaican restaurants.

Preparation Time: 15 minutes
Cooking Time: 1 hour 20 minutes
Serves: 6
Country: Jamaica


  • 2 pkgs. chicken
  • 4 sprigs escallion
  • 1 clove garlic
  • ¼ tsp. salt
  • ¼ tsp. sugar
  • ¼ cup soy sauce
  • 1 tsp. 5 spice chicken sauce
  • *(optional if want to be spicy hot sauce)


  1. Clean, wash and drain chicken well.
  2. Chop escallion and garlic. Combine all the other ingredients, mix well and rub on chicken (inside and outside).
  3. Place in an ovenproof dish or bowl. Roast at 180°C/350°F until golden brown, basting with the liquid in the bowl at regular intervals.
  4. Cool completely and chop into bite size pieces. Place on a platter, prepare sauce and pour over chicken then serve immediate

*Here is simple way to make the 5 Spice Chicken sauce. (see below)


  1. In a pot place chicken dripping( liquid from bottom of the roasting pan) and water, bring to a boil.
  2. Chop escallion, slice carrot and beat ginger, and add to chicken dripping. Continue to boil for 2 minutes.
  3. Thicken with 1 teaspoon cornstarch dissolved in water.
(Use this sauce to glaze the chicken)


Anonymous said...

Excuse me if i sound crazy.. but what exactly is chicken dripping? Its time i go back to my roots..learn to cook like the place i was born...

iriegal said...

I went back and edited the recipe. It was confusing the way I had it first. The chicken dripping is really the liquid at the bottom of the pan that you cook the chicken in.

Sorry for the confusion. Thank You for visiting my site...ONELOVE

laura said...

finally someone posted a recipe! Do you think it could be made in a crock pot?