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Chinese Roast Chicken

Roast Chicken

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
Cuisine Chinese
Servings 4 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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