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Cantonese Style Roast Chicken (广式烧鸡) - Special

Ingredients
  

The Chicken

  • 1 to 1.5 kg chicken
  • salt

The Marinate - Rub all over chicken

  • 2 tbsp Sesame oil
  • 2 tbsp Oyster sauce
  • 2 tbsp Soy sauce
  • 3 tbsp rice wine
  • 1 tbsp Honey
  • salt and pepper

Place into the cavity

  • 1 thumb size Ginger - sliced
  • 3 cloves Garlic - bashed
  • 1 tsp 5 spice powder

Instructions
 

  • Rub the chicken with salt all over and rinse dry. Let it dry for half an hour before marinating.
  • Marinate the chicken and stuff the cavity. Place into a bag. Keep it in your fridge to marinate for at least 48 hours.
  • At least 6 hours before roasting, take your chicken out of the fridge and drain discarding all the marinate. Dry your chicken in the sun, making sure that all the skin are dry to a leathery look.
  • Fan assisted oven set to 200C and roast for 45 minutes.
  • Half way roasting you can turn the chicken.

Notes

As you dry the chicken in the sun you will smell the nice aroma of the rice wine and 5 spice.
Save the roasting "liquid gold" to drizzle over your chicken or rice.
Serve with your choice of vegetables. I just happened to have some lettuce and few tomatoes from my garden left. Autumn is coming.