Chinese Roast Chicken is a nice aromatic tasting dish with Chinese flavors, serve as a dinner or appetizer using some lovely pastry wraps. Delicious!
Chinese Roast Chicken! Oh boy! This is a delicious recipe! I really love to eat Peking Duck! However, where I live, it is very difficult to buy duck, and it is extremely expensive. So what I have done for some years is just swap the duck for chicken and make up a recipe to be able to cook it easily and without fuss, and still get the same results. I like to eat this dish served with the Peking Duck wrappers and cucumber, scallions and hoi sin sauce. Some like to use plum sauce. But hoi sin is the winner for me!
This recipe for Chinese Roast Chicken is very easy, it’s just a matter of marinading the chicken so all the lovely flavours can get in to the meat and keep it nice and juicy, and then preparing the cucumber and scallions. It really is an easy dish to make. You can serve this as part of a main dinner or indeed, like I do, as part of a kind of Chinese ‘Tapas’, where I have a few different dishes and lay them on the table and then people can just sit around the table and help themselves to what they fancy. This is a perfect dish to serve as part of Chinese New Year
For the Peking Duck Wrappers, you can buy them in the Chinese supermarkets. Often they will be in the frozen section and they come in packs of say 100 or so wrappers, then separately wrapped in 6 or 10 pieces. So that means you can just take out from the freezer what you like and still have some for another meal at a later date.
So without further ado, let me introduce you to my Chinese Roast Chicken.
Prep Time: 10 minutes
Cook Time:1 hour
Yield: 4 – 6 persons
INGREDIENTS
1 Whole Chicken (4 lb)
1 Tablespoon Five Spice Powder
1/2 Teaspoon Salt
2 Tablespoons Honey
1 Tablespoon Rice Wine Vinegar
3 Tablespoons Chinese Rice Wine (or Sherry)
For the wrappers:
20 Peking Duck Wrappers
1 Cucumber
6 – 8 Scallions.
INSTRUCTIONS
1. Wash the chicken and prepare by cutting the skin between the legs and the main body. (This will allow for a more even cooking).
2. In a bowl large enough to hold the chicken, or a zip lock bag, add the remaining ingredients and then add the chicken. Spoon or move the chicken around so the marinade is coating the chicken. Place in the fridge, covered, for 4 hours or overnight.
3. Preheat oven to 375 F or 190 c.
4. Place some foil in a baking pan and then sit the chicken on the foil. Cover the chicken with foil also. Roast in the oven according to these cook times: Allow 15 minutes per pound of chicken. So a 4 lb chicken will take 1 hour to roast.
5. 10 minutes before the end of cook time, remove the foil from the top of the chicken and turn the oven temperature up to 425 F or 220 C. This will get the skin brown and crispy.
6. When done, allow the chicken to rest for 20 minutes then slice in to small pieces.
7. To serve using the pastry wrappers, simply cut the cucumber in to small matchstick pieces and shred the scallions. Place a small amount of hoi sin sauce on the bottom of the wrapper, then add some chicken, then some cucumber and scallion. Fold the wrapper over and enjoy!
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Here’s a few more of our delicious Chinese recipes for you to enjoy!
- 1 lb Whole Chicken 4
- 1 Tablespoon Five Spice Powder
- 1/2 Teaspoon Salt
- 2 Tablespoons Honey
- 1 Tablespoon Rice Wine Vinegar
- 3 Tablespoons Chinese Rice Wine or Sherry
- 20 Peking Duck Wrappers
- 1 Cucumber
- 6 - 8 Scallions
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Wash the chicken and prepare by cutting the skin between the legs and the main body. (This will allow for a more even cooking).
-
2. In a bowl large enough to hold the chicken, or a zip lock bag, add the remaining ingredients and then add the chicken. Spoon or move the chicken around so the marinade is coating the chicken. Place in the fridge, covered, for 4 hours or overnight.
-
Preheat oven to 375 F or 190 c.
-
Place some foil in a baking pan and then sit the chicken on the foil. Cover the chicken with foil also. Roast in the oven according to these cook times: Allow 15 minutes per pound of chicken. !So a 4 lb chicken will take 1 hour to roast.
-
10 minutes before the end of cook time, remove the foil from the top of the chicken and turn the oven temperature up to 425 F or 220 C. This will get the skin brown and crispy.
-
When done, allow the chicken to rest for 20 minutes then slice in to small pieces.
-
To serve using the pastry wrappers, simply cut the cucumber in to small matchstick pieces and shred the scallions. Place a small amount of hoi sin sauce on the bottom of the wrapper, then add some chicken, then some cucumber and scallion. Fold the wrapper over and enjoy!
Please include 3 - 4 hours marinade time
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