Cantonese BBQ style Roast Chicken
Cantonese BBQ style Roast Chicken
A favourite style roast chicken commonly served in any Chinatown. A whole chicken is especially auspicious during Chinese New Year festivities. I marinated the chicken for at least 24 hours (or more) and air dry it for a few hours before roasting to ensure full crispiness of the skin. The marinade is simple, yet very aromatic. The tender pieces of chicken, drizzled with its own juices, served on butter rice and ginger paste? Perfection.
Ingredients
• 1 kg (or a little over 1 kg) whole chicken 
• 6 garlic, lightly pounded
• 3 inch piece of ginger, peeled and sliced
For the marinade
• 3 tablespoon soy sauce
• 1 1/2 teaspoon Chinese five spice powder
• 1 teaspoon Chinese wine (Shao Hsing wine)
• 1 teaspoon sesame oil
• 1/2 teaspoon salt
• 4 dashes white pepper
For the skin coating
• 1 1/2 tablespoon oil
• 1/2 teaspoon sesame oil
• 1 1/2 teaspoon honey
Method
1. Pat dry the chicken, inside and out. Truss the chicken with kitchen string (the legs).
2. Mix the marinade ingredients well in a small bowl and rub it
generously on the skin of the chicken and the cavity. Insert the
garlic and ginger inside the cavity and transfer it into a click zip or roasting
bag.
3. Pour the remaining marinade into the bag and marinate the chicken
overnight. Turn the plastic bag every two or few hours, so the chicken is
evenly marinated.
4. Take the chicken out of the plastic bag. Discard the garlic and ginger from the cavity. Air dry the chicken for at least one hour at room temperature or until the skin surface is no longer wet. You can use a desk fan.
5. Mix the skin coating ingredients well in a small bowl. Set aside.
6. Heat up a fan force oven to 160 degrees celcius. Place the chicken in a roasting pan (at the lower rack) and roast for about 45 minutes. Turn the heat down if the chicken is browning too quickly. Remove the chicken from the oven and flip the chicken over and roast for 15 minutes.
7. Remove the chicken from the oven after 1 hour and brush the entire chicken with the skin coating mixture. Continue to roast the chicken for about 10 minutes or more on each side, until both sides become a golden brown.
8. Remove the chicken from the oven. Leave it to cool. Chop it up and serve immediately. Drizzle the juice from the chicken and serve with butter rice or plain steamed rice. Serve with some chicken soup (cooked from chicken bones, salt and white pepper to taste with some chopped spring onions).
Butter rice ingredients
• 2 cups of rice, washed and added water
• 4 pandan leaves, tied in a knot
• 2 lemongrass, white part only (slightly pounded)
• 2 inch sliced ginger
• 1 inch sliced ginger, 4 sliced garlic (fried in some oil)
• 3 dashes of white pepper
• Few dashes of sesame oil
• 4 knobs of cooking or spreadable butter
• Salt to taste 1/2 teaspoon salt
• Few dashes of white pepper
Mix all the ingredients with the rice and cook them in the rice cooker or a pot until well cooked.
Ginger and chilli paste ingredients
• 6 inch sliced ginger
• 4 big red chillies
• 2 lemongrass, white part only (finely sliced)
• 12 or more birds eye chillies
• 8 garlic, peeled and chopped
• Cracker pepper and salt (little)
• Few dashes of water
Blend all the ingredients in a food blender until smooth. Serve with a drizzle of rice bran oil or vegetable oil.
4. Take the chicken out of the plastic bag. Discard the garlic and ginger from the cavity. Air dry the chicken for at least one hour at room temperature or until the skin surface is no longer wet. You can use a desk fan.
5. Mix the skin coating ingredients well in a small bowl. Set aside.
6. Heat up a fan force oven to 160 degrees celcius. Place the chicken in a roasting pan (at the lower rack) and roast for about 45 minutes. Turn the heat down if the chicken is browning too quickly. Remove the chicken from the oven and flip the chicken over and roast for 15 minutes.
7. Remove the chicken from the oven after 1 hour and brush the entire chicken with the skin coating mixture. Continue to roast the chicken for about 10 minutes or more on each side, until both sides become a golden brown.
8. Remove the chicken from the oven. Leave it to cool. Chop it up and serve immediately. Drizzle the juice from the chicken and serve with butter rice or plain steamed rice. Serve with some chicken soup (cooked from chicken bones, salt and white pepper to taste with some chopped spring onions).
Butter rice ingredients
• 2 cups of rice, washed and added water
• 4 pandan leaves, tied in a knot
• 2 lemongrass, white part only (slightly pounded)
• 2 inch sliced ginger
• 1 inch sliced ginger, 4 sliced garlic (fried in some oil)
• 3 dashes of white pepper
• Few dashes of sesame oil
• 4 knobs of cooking or spreadable butter
• Salt to taste 1/2 teaspoon salt
• Few dashes of white pepper
Mix all the ingredients with the rice and cook them in the rice cooker or a pot until well cooked.
Ginger and chilli paste ingredients
• 6 inch sliced ginger
• 4 big red chillies
• 2 lemongrass, white part only (finely sliced)
• 12 or more birds eye chillies
• 8 garlic, peeled and chopped
• Cracker pepper and salt (little)
• Few dashes of water
Blend all the ingredients in a food blender until smooth. Serve with a drizzle of rice bran oil or vegetable oil.
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