D'Open Kitchen

COOKING FOR THE SOUL

Roast Chicken

Recipe by

When you attend a Chinese wedding banquet dinner, you will always see Chinese roast chicken as part of the banquet course. Chinese roast chicken is a favourite dish in banquets and Chinese new year diners. It is actually very easy to make at home! You can dip it with some five spice barbecue salt or with a garlic chilli sauce!

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Prep Time 15

Cook Time 45

Course Main Course

Cuisine Chinese

Servings people

Calories 277 kcal

Equipment

Pot
Deep Fryer
Chopper
Ladle

Ingredients

Poaching sauce

200 ml Light Soy Sauce
3-4 tbsp Dark Caramelised Soy Sauce
100 g Sugar
100 g Brown Sugar
1 L Water
2 tbsp Hua Diao
2 stalks Spring Onion
2 slices Ginger
4-5 cloves Garlic
1 pc Cinnamon Stick
2 pcs Cloves
1 pc Star Anise

Others:

3 tbsp Chinese Maltose
1 pot Oil for drying
1 kg Chicken cut into half

Instructions

Add all the ingredients for the poaching sauce in a big pot. Bring to a boil.
Clean the chicken and remove caress. Rub the skin with salt for exfoliation. Rinse away the salt and pat dry. Cut half.
Turn the fire to low heat and place the chicken in with skin facing downwards.
Simmer under low heat for 45 mins. Turn the chicken over every 15 mins.
Remove chicken from the poaching sauce and leave on a wire rack to cool.
Brush maltose over the skin and few times and leave to dry for 2 hours.
Heat up a wok of hot oil to 200c.
Using a lade, pour hot oil over the chicken a few times till the skin turns golden brown and crispy.
Rest for 15-20 mins and chop to bite size.
Garnish with spring onion or parsley and serve!

Notes

If you can't find maltose, you can replace with honey
Leave the chicken to dry out the skin in the fridge overnight for best results

Nutrition

Calories: 277kcal

Keyword baked, chicken, roasted

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.