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Chinese-style Roast Chicken
December 30th, 2011Recipes, Chinese New Year, Recipes, Chinese Recipes, Recipes41 Comments
print Chinese-style Roast Chicken
Ingredients:
1 chicken, about 2 1/2 – 3 lbs
4 garlic, lightly pounded
1-inch piece ginger, peeled and sliced
Marinade:
3 tablespoons soy sauce
1 1/2 tablespoons honey
1/2 teaspoon Chinese five-spice powder
1/2 teaspoon Chinese rose wine (or Shaoxing wine)
1/2 teaspoon sesame oil
1/4 teaspoon salt
3 dashes white pepper
Skin Coating:
1 tablespoon Chinese rice vinegar (clear in color)
1/2 teaspoon honey
1/4 teaspoon Chinese rose wine
Method:
Clean the chicken with water and pat dry inside and out. Truss the chicken. (I did only the legs part and not whole body.)
Mix the Marinade ingredients well in a small bowl and rub it generously on the skin of the chicken and also the cavity. Insert the garlic and ginger inside the cavity and then transfer it into a Ziploc bag. Pour the remaining Marinade into the bag and marinate the chicken overnight. You can turn the plastic bag to make sure that the chicken is evenly marinated.
The next morning, mix the Skin Coating ingredients well in a small bowl. Take the chicken out of the plastic bag, discard the garlic and ginger in the cavity and scald the chicken with hot boiling water by pouring the water all over the chicken (this will remove the Marinade on the chicken skin.) Air dry the chicken for about 30 minutes at room temperature or until the skin surface is no longer wet. You can turn on a fan. Rub the Skin Coating mixture evenly on the chicken skin. Continue to air dry for about 3 hours. Turn the chicken over to air dry both sides.
Heat up the oven to 400 Degrees F. Place the chicken in a roasting pan (at the lower rack) and roast for about 10-12 minutes on one side and then turn to the other side. (If the chicken browns too fast in the first 10 minutes, cover the chicken with a layer of aluminum foil and uncover it towards the end so the skin doesn’t get too dark too quickly.) Roast for about 45 minutes or an hour, or until the skin turn nicely brown or golden brown. Remove from the oven, let cool a little bit, cut up and serve immediately. Save the juice from the chicken and serve with steamed rice.
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I love Chinese/Cantonese roast chicken, much better than the regular roast chicken for sure! Thanks for sharing the recipe. Happy new year!!!
I love your recipes! You should think about making videos also!
I hope so but I am a one-man show, no one to take the video for me when I cook. Not to mention I have a baby boy who loves to hang out in the kitchen when I cook. It’s hard enough to cook and shoot. ;)
you r NoT a ‘man!’
Lovely! My parents always have chicken for New Years, it’s such a Chinese tradition to have chicken hehe
I’m giving this recipe to my boyfriend and gonna ask him to try lol :) Happy New Year!
That looks so good Rasa Malaysia;p
yum……
Sounds really good.. time to go shopping!
Always looking for new ways to cook chicken…yummy!
Happy New Year to you, Bee! Looking forward to your CNY spread!
That is one perfectly roasted chicken! I am sure it’s delicious too. Happy New Year to you and your family!
bonne annee rasa et continue de nous preparé de bonne recette pour 2012
Good tip abt scalding the chicken with hot boiling water to remove the marinade on the chicken skin :) CNY is less than a mth away. R u traveling soon?
Yes, counting down to my trip back home. :) Can’t wait.
Happy new year to you,Bee !
Happy new year to you,Bee !
Ooooh – excited to try this one in the new year – as I always love your recipes! I bought two of your books as Christmas gifts for food loving friends – I can’t tell enough people how very pleased I am with your work!
Thanks so much for your support Cherie! Happy New Year.
I lover your blog. Best wishes for the New Year to you and yours. I also love salt baked chicken. I have no recipe, I have only eaten it at a Chinese restaurant and this dish rocks too!!
Thank you for the recipe, will try this recipe in the coming week and Happy New Year to you.
Happy new year Bee! May 2012 bring you good health,happiness, delicious foods to enjoy & much success !!!!!
Air dry for 3 hours? In the fridge or at room temperature?
I wondered about that too. Won’t the chicken spoil if it’s left out for 3 hours to air-dry? :)
Chicken doesn’t go back leaving at room temperature for only 3 hours. Chefs air dry for even longer!
This looks delicious! We just had something this for new years day lunch at a really nice Chinese restaurant here…LOVE! All the best for 2012 to you Bee!
You got two Sichuan Roasted Chicken captions for the photos and the bottom picture is most probably boiled or steamed chicken judging by the looks of the skin.
Have a very HAPPY CHINESE NEW YEAR back home in Penang with your family.
Happy New Year!!! I was wondering if you know of any online chinese stores that sells Bamboo in chilli oil? The one in a jar.
No.
How long in the boiling water?
You don’t boil it but pour the hot water all over the chicken.
Thanks for starting the count down. It gives me sometime to practice and prepare.
Hi Bee,
I made this today and the chicken is very delicious. But unfortunately, the skin came off and didnt look as crispy as yours. I roasted the chicken in a tray and when I turned it over, the skin got stuck on the tray. Also as the juices and rendered fat came out as the roasting continued, the underside of the chicken was sort of ‘soaked’ in the juices. I air dried the chicken for four hours
Did you use a roasting tray with rack at the bottom? That way the juice will not soak the chicken but in the tray. Sorry that the chicken got stuck, next time you can grease your tray.
now i know where went wrong, i didn’t use the rack! thanks much, i’m sure my second attempt will be better! happy chinese new year! xie xie
I just made tonight and it is tasty! only suggestion though; I had it uncovered for the first 20 minutes or so of roasting and it seem to brown too fast so I covered it lightly with aluminum for the rest of the time and uncovered it for the last 15 minutes or so. It was delicious! do you normally keep it uncovered the entire time and it doesn’t burn? I had it on the lowest rack too.
Hi Lynn, thanks for your comment and great suggestion. I used one of those oven that is made specially for roasting chicken (rotating thingy inside). I will put in a note in my recipe to cover the chicken. It’s a great idea.
This is a great recipe for roast chicken lovers! I would definitely try it sometime. Here’s a recipe for chicken barbeque recipe too for barbeque lovers:
http://www.gourmetrecipe.com/recipes/bbq-chicken
It’s time for chicken craze! ^_^
OMG! The chicken was very moist and delicious. The family was impressed on my first attempt to make a Chinese style roast chicken. My only problem was that the skin was blotchy black. It didn’t look as nice as your picture or what you would get at a BBQ store. What did I do wrong? Happy Chinese New Year.
Cover the chicken with foil for an even roast.
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hey bee, u no how we cld use shaoxing wine instead of rose wine…is that allowed for the skin coating?