Cantonese roast chicken, with its glistening mahogany skin and succulent, juicy meat, is a culinary masterpiece. This iconic dish, a staple at countless family gatherings and dim sum brunches, boasts a rich history and a flavour profile that's both intensely savoury and subtly sweet. The perfectly balanced blend of aromatics, expertly applied marinade, and precise roasting technique results in a chicken that’s far superior to your average roast. Achieving this level of perfection at home might seem daunting, but it's surprisingly attainable with the right guidance.
This recipe demystifies the art of Cantonese roast chicken, breaking down the process into manageable steps, even for novice cooks. We'll guide you through selecting the ideal chicken, preparing the crucial marinade, and mastering the roasting technique to ensure a flawlessly crispy skin and tender interior. Ready to embark on this culinary adventure and create a restaurant-quality roast chicken? Let's get started with the step-by-step guide below.
Tools Needed
- Can of something (for drying)
- Knife
- Mixing bowls
- Oven
- Chopping board
Ingredients
- Whole chicken
- Honey
- Soy sauce
- Five-spice powder
- Salt
- Brown sugar
- Black peppercorns
- Cooking oil
- String or twine
Step-by-Step Instructions
Step 1. Prepare and Marinate the Chicken
- Hang the chicken for 1-2 hours or place it near a fan or air conditioner for faster drying. Alternatively, insert a can into the chicken cavity and leave it in the refrigerator for several hours.
- Make two marinades. The first marinade consists of honey, soy sauce, and five-spice powder. The second is a dry mix of salt, five-spice powder, and black peppercorns.
- Apply the dry marinade inside the chicken cavity. Then, pour the honey-soy marinade over the chicken, ensuring it's evenly distributed.
- Leave the marinated chicken in the refrigerator for at least 12 hours, or preferably overnight.
Step 2. Prepare for Roasting
- Carefully use a knife to loosen the skin from the breast to make it very thin and crispy.
- Use string or twine to truss the chicken tightly, preventing the wings from protruding.
Step 3. Roast the Chicken
- Preheat the oven to 220°C (428°F). Brush the chicken with oil, then roast for 20 minutes to brown the skin. Reduce the temperature to 160°C (320°F) and continue roasting for another 1.5 hours.
Read more: Super Easy Fall-Off-Bone Chinese Style Ribs: One-Pot Recipe
Tips
- Drying the chicken is crucial for crispy skin.
- Using two marinades adds layers of flavor.
- Detaching the skin ensures extra crispy skin.
Nutrition
- Calories: 250-350
- Fat: 15-25g
- Carbs: 5-15g
- Protein: 30-40g
FAQs
1. What kind of chicken is best for Cantonese Roast Chicken?
A whole chicken, around 3-4 pounds, is ideal. Look for one with good skin and minimal fat.
2. How do I get the skin extra crispy?
Properly drying the chicken skin before roasting is key. Pat it completely dry with paper towels and allow it to air dry for at least 30 minutes.
3. Can I use a different type of oil?
While peanut oil is traditional and gives a great flavour, you can substitute with vegetable oil or canola oil. Avoid olive oil as it has a lower smoke point.
With a little patience and attention to detail, you can now recreate the magic of restaurant-style Cantonese roast chicken in your own kitchen. Enjoy the incredible aroma and flavour of this impressive dish, perfect for sharing with family and friends. Impress your loved ones with your culinary skills and savour every crispy, juicy bite!