Chinese roast chicken

Ingredients

• 1.6 kg whole chicken
• 1 cm x 2 cm piece ginger, peeled, finely grated
• ½ tsp five spice powder
• 1 tbsp hoisin sauce
• 2 tbsp oyster sauce
• 1 tsp sugar
• ¼ tsp white pepper
• 1 tbsp Shaoxing wine
• 1 tbsp vegetable oil

For the glaze

• 2 tbsp honey
• 1 tbsp Shaoxing wine
• 1 tsp red vinegar
• A generous pinch salt

For the chilli in vinegar

• 4 birdseye chillies, roughly chopped
• 1 garlic clove, roughly chopped
• 2 tbsp white vinegar
• ½ tsp caster sugar
• ½ tsp sea salt flakes

Resting time: 10 minutes.

Marinating time: overnight.

Instructions

1. Bring a kettle of water to the boil. Use a sharp pair of kitchen scissors to butterfly the chicken by cutting down either side of the backbone. Place the chicken skin-side up onto a wire rack in the sink, pour boiling water over the skin to tighten, then pat dry with paper towels. Transfer the chicken to a large baking tray.
2. In a medium bowl, combine the ginger, five spice powder, hoisin sauce, oyster sauce, sugar, white pepper and wine, then rub all over the underside of the chicken (the side without the skin). Tuck the wings under the chicken’s body.
3. In a small bowl, combine the ingredients for the glaze, then rub all over the skin of the chicken. Refrigerate overnight, uncovered.
4. When you’re ready to cook, preheat the oven to 200˚C. Drizzle the chicken with the vegetable oil and roast the chicken for 50 minutes, or until cooked through (the thickest part of the breast should register an internal temperature of 63˚C).
5. Remove from the oven and allow to rest. Combine the ingredients for the chilli in vinegar in a small bowl and mix to combine. Carve the chicken and transfer to a large serving platter. Serve the Chinese roast chicken with the chilli in vinegar on the side.

Photography by Jiwon Kim.

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