Chinese roast chicken recipe. Flavorful, juicy, and absolutely mouthwatering, and it’s quick and easy to make for the entire family!
The holidays season might be over but for those celebrating Lunar New Year, the festive season has just begun.
The year of Dragon falls on January 23, 2012 and marks the celebration of Lunar New Year.
This year, I’m going to share a series of delicious Chinese New Year recipes so you’ll be able to prepare a full course Chinese menu with my recipes!
Chicken is a must-eat during Chinese New Year.
Whole chicken is especially auspicious and it’s prepared for prayers to the ancestors in traditional Chinese homes.
While regular boiled or steamed chicken is a common dish to serve, I’m partial to roast chicken, especially Cantonese BBQ style.
My roast chicken is the kind you would get at Chinatown.
There are certain techniques and secret ingredients involved to get to the desired taste and texture.
I marinated the chicken overnight, and then air dry it for a few hours before roasting.
I also created a special concoction for the skin to ensure crispiness.
The best part of the roast chicken is the juice seeping out during the roasting process; drizzle the juice on steamed rice while you sink your teeth into the moist and tender pieces of chicken.
This Chinese-style roast chicken is simply delicious and imparts the signature “烧腊” (Cantonese BBQ) aroma and flavors.
You definitely have to check out my secret Chinese roast chicken recipe.
Lunar New Year celebration lasts for 15 days, so below are more chicken recipes to whet your appetite.
You can also refer to this Chinese recipes index on Rasa Malaysia.
|Soy Sauce Chicken||Sichuan Roasted Chicken|
|Steamed Chicken in Lotus Leaf||Drunken Chicken|
SUBSCRIBE AND GET NEW RECIPES
Chinese-style Roast Chicken Recipe
Chinese roast chicken recipe. Flavorful, juicy, and absolutely mouthwatering, and it's quick and easy to make for the entire family!
- 1 chicken, about 2 1/2 - 3 lbs
- 4 garlic, lightly pounded
- 1- inch piece ginger, peeled and sliced
- 1 tablespoon oil
- 1/4 teaspoon sesame oil
- 1 teaspoon honey
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.
Take the chicken out of the plastic bag, discard the garlic and ginger in the cavity. 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. Mix the Skin Coating ingredients well in a small bowl. Set aside.
Heat up the oven to 400 Degrees F. Place the chicken in a roasting pan (at the lower rack) and roast for about 45 minutes. Remove from the oven and turn the other side of the chicken and roast for 15 minutes. Remove from the oven after 1 hour and brush the entire chicken with the Skin Coating mixture. Continue to roast the chicken for about 10 minutes on each side, or until both sides of the chicken become a golden-hued brown. Remove from the oven, let cool, chop up and serve immediately. Save the juice from the chicken and serve with steamed rice.