Recipe by Trish yee
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!
Prep Time 15 mins
Cook Time 45 mins
Course Main Course
Servings 4 people
Calories 277 kcal
- 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
- 3 tbsp Chinese Maltose
- 1 pot Oil for drying
- 1 kg Chicken cut into half
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!
- 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
Keyword baked, chicken, roasted