The sensational Cantonese Roast Chicken consists of a whole chicken roasted in an oven after it has been marinated with various spices and herbs that for that burst of flavour.
The exquisite golden-brown crisp will stimulate your senses! Remember, the spices and herbs are essential for this dish as it lays the foundation for a delicious meal. You can read more about Cantonese Roast Chicken by clicking here.
Ingredients (4 servings):
- 1 Whole Chicken
- 4 Cloves of Garlic (Sliced)
- ½ Cup of Soy Sauce
- ¼ Cup of Oyster Sauce
- 2 Tbsp of Sugar
- ½ tsp of Salt
- ⅛ tsp of Freshly Ground Black Pepper
- 1 Ginger (Sliced)
- 2 Tbsp of Japanese Sake
- Run the chicken in tap water to rinse it thoroughly (including the cavity). Then, pat the chicken dry with a paper towel.
- Proceed to combine the garlic, soy sauce, oyster sauce, sugar, salt, black pepper, ginger and Japanese sake in a mixing bowl.
- Carry on with transferring the chicken into a zip-lock bag with the legs facing upwards. Add half of the marinade into the cavity of the chicken and pour the remainder of the marinade onto the chicken skin. Seal the bag halfway through and remove as much air as possible from the bag. Ensure that the marinade is spread all over the chicken by rubbing the bag.
- Leave the chicken refrigerated for 24 to 48 hours.
- To roast the chicken, place a roasting rack over a baking sheet. Place the chicken from the zip-loc bag to a large plate, followed by discarding the remaining liquid and herbs from the chicken. Ensure that there are no liquids present in the cavity of the chicken.
- Place the chicken on the roasting rack and make sure that the breast is facing upwards. Leave the chicken to air dry completely.
- The surface of the chicken has to be dry to ensure that the skin of the chicken becomes crispy. The skin should have a leathery feel when it is ready to be roasted.
- Preheat the oven to about 200 degrees Celsius. Place an aluminium foil on top of the baking tray to absorb the chicken grease. Use a kitchen twine and bring the chicken legs together to tie a knot.
- Spray a thin layer of oil on the aluminium foil and cut small square pieces to wrap around the chicken leg. Bake in the oven for about 30 minutes and rotate the chicken. Leave it to bake for another 30 minutes and then rotate again. Bake the chicken until it reaches 74 degrees Celsius at the thickest part of the leg.
- During the last hours of baking, check the temperature of the chicken every 10 minutes. Once the chicken has been cooked, leave it to cool for about 15 minutes and then serve it on a plate.
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