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Chinese roast chicken recipe video

Chinese Roast Chicken | Video

Simple, delicious, comforting and beautifully roasted chicken brimming with authentic Chinese flavors. Sunday dinner sorted!
5 from 40 votes
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Course: Lunch, Dinner
Cuisine: Chinese
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Author :Nish Kitchen
Servings 6

Ingredients

  • 2 kg whole chicken
  • ⅓ cup melted butter

Sauce:

  • 2 tablespoons honey
  • 2 tablespoons dark soy sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon five spice powder
  • 2 tablespoons Shaoxing wine
  • Salt and pepper to taste

Other ingredients:

  • 1 whole head of garlic
  • 4 cups vegetables cut into big chunks (I used potatoes/sweet potatoes, carrots, mushrooms, onions, spring onions or scallions and capsicum or bell peppers)
  • 1 tablespoon oil
  • Salt and pepper to taste

Gravy:

  • 2 tablespoons butter
  • 1 cup chicken broth stock
  • 2 teaspoons cornstarch corn flour dissolved in 1 tablespoon water

Instructions

  • Preheat oven to 220C or 420F.
  • Using a sharp knife, cut ¼-inch from the top of cloves. Drizzle with oil. Season with salt and pepper. Place garlic in the roasting pan. Set aside.
  • Place all the vegetables in a large bowl. Season with salt and pepper. Arrange vegetables in the roasting pan in a single layer. Set aside.
  • To make the sauce, combine together dark soy sauce, light soy sauce, honey, five spice powder and Shaoxing wine in a bowl. Season with salt and pepper.
  • Rinse chicken under cold running water. Pat dry with paper towel. Season the cavity of the chicken with salt and pepper.
  • Brush the outer part of chicken with melted butter. Season chicken with salt and pepper on all sides. Brush the whole chicken (both outer part and cavity) with the sauce.
  • Tuck arms under the chicken and tie legs with a kitchen twine.
  • Place chicken (breast side up) on top on the vegetables in the roasting pan.
  • Bake for about 1 hour or until juices run clear and chicken is cooked through. Ideally, the thigh part of the chicken should register a temperature of 165F or 75C on
    an instant-read thermometer.
  • If the breast starts to brown before the chicken is cooked, cover with an aluminum foil.
  • To make the gravy, heat butter in a saucepan. Squeeze out the roasted garlic and add to the pan. Add chicken broth (stock) and juices from the roasting pan. Stir to combine. Bring to a boil. Simmer, stirring occasionally, for 3 minutes. Add cornstarch (corn flour) mixture. Cook, stirring, until a nice, thick gravy is made. Check the seasoning and add more salt if needed.
  • Serve roast chicken with roast vegetables, gravy and Chinese fried rice.

Video

Notes

  1. Marinate chicken for 24 hours if you have time

Nutrition

Serving: 1g | Calories: 797kcal | Carbohydrates: 19g | Protein: 72g | Fat: 47g | Saturated Fat: 16g | Polyunsaturated Fat: 26g | Cholesterol: 248mg | Sodium: 866mg | Fiber: 4g | Sugar: 7g