Chinese Roast Chicken. The whole family will love this tasty, juicy, and extremely delectable chicken!
Even though the Christmas season is gone, the fun has only just begun for those who will be celebrating the Lunar New Year.
There are a lot of Lunar New Year treats on display in Asian grocery stores in the US, mainly Chinese, Korean, and Vietnamese.
It is customary to consume chicken as the main course every Chinese New Year.
Traditional Chinese households prepare a whole chicken for ancestor prayers because it is particularly special.
Roast chicken, particularly Cantonese BBQ style, is my preferred preparation method above the more traditional methods of boiling or steaming chicken. My Chinese-style roasted chicken is on the menu at my house.
There are many techniques and secret ingredients to achieve the desired flavor and texture.
My method of cooking the chicken was to marinate it overnight. Air-dry it for several hours before roasting it.
Additionally, I developed a specific skin-care formula to guarantee crispness. As you savor the succulent and juicy chicken, drip the juice from the roasting pan over a bowl of steaming rice.
The scent and flavor of Cantonese BBQ can be found in this Chinese-style roast chicken.
My secret Chinese roast chicken dish is a must-see!
Each serving of this recipe contains only 494 calories.
INGREDIENTS:
- 1 whole chicken
- 4 cloves of pounded garlic
- 2 cm ginger that is peeled and sliced
MARINADE:
- 3 dashes of white pepper
- 3 tablespoons of soy sauce
- 1 ½ tablespoon of honey
- ½ teaspoon of Chinese rose wine
- ½ teaspoon of Chinese five-spice powder
- ½ teaspoon of sesame oil
- ¼ teaspoon of salt
SKIN COATING:
- 1 teaspoon of honey
- 1 tablespoon of oil
- ¼ teaspoon of sesame oil
HOW TO COOK CHINESE ROAST CHICKEN
- Rinse and pat dry the chicken entirely after cleaning it in cold water. Get the chicken trussed.
- Place all the needed Marinade ingredients in a bowl and thoroughly coat the skin and cavity of the chicken. Ziploc bag the garlic and ginger after putting them in the cavity.
- Put the chicken inside the bag with the remaining Marinade and refrigerate overnight.
- Simply turn the plastic bag over to ensure that the chicken is marinated evenly.
- Take the chicken from the bag and remove the garlic and ginger from the cavity. To remove the remaining moisture from the skin, let the chicken air dry for about 30 minutes at room temperature. A fan can be turned on.
- In a small bowl, combine the Skin Coating ingredients. Set aside.
- The oven should be preheated at 400°F (207°C). For 45 minutes, cook the chicken in the oven on the lower rack. It is crucial to keep an eye on your chicken after 30 minutes and if the skin has browned too much, cover it with aluminum foil.
- It’s time to take out the chicken, flip it over, and cook it for another 15 minutes on the underside.
- When the chicken is already cooked, remove it from the oven and brush it with the Skin Coating mixture. Render the chicken golden brown on all sides by roasting it for a further 5-10 minutes per side. Let the meat cool completely before chopping and serving it fresh from the oven. Serve the juices from the chicken over steamed rice, if desired.
Best served with chicken fried rice.