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!
Other Recipes You Might Like
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.
How Many Calories per Serving?
This recipe is only 494 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
For more great recipes like this, sign up for our newsletter. We’ll send daily recipes you’ll love!
Sign up for our newsletter!
- 1 chicken (about 2 1/2 - 3 lbs (1.1kg - 1.4kg))
- 4 cloves garlic (lightly pounded)
- 1- inch (2.5cm) 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°F (207°C). Place the chicken in a roasting pan (on the lower rack) and roast for about 45 minutes. Check the chicken at 30 minutes point and if the skin is browned too soon, cover the chicken with a sheet of aluminum foil.
- Remove the chicken from the oven and turn it to the underside of the chicken and roast for 15 minutes. Remove it from the oven and brush the entire chicken with the Skin Coating mixture. Continue to roast the chicken for about 5-10 minutes on each side, or until both sides of the chicken become a golden-hued brown in color.
- Remove from the oven, let cool, chop up and serve immediately. Save the juice from the chicken and serve with steamed rice.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.