Peking-inspired Roast Chicken

Name: Peking-inspired Roast Chicken
Yield: 4 servings
Cuisine: British
Ingredients: 1 Whole Chicken *about 1.2kg; Salt; 1-2 cloves Garlic *grated; 1 small piece Ginger *grated; 2 tablespoons Sake (Rice Wine); 2 tablespoons Soy Sauce; 1/2 teaspoonChinese Five Spices; 2 tablespoons Golden Syrup OR Honey; 1 tablespoon Soy Sauce; 1 tablespoon Sake (Rice Wine); 1 teaspoon Sesame Oil

Hiroko Liston @hirokoliston

Melbourne, Australia

The dish of ‘Peking Duck’ is extremely expensive at the Chinese restaurants. It’s a nice dish but I always tend to think that I can cook chicken like this, and it would be yummy and a lot cheaper.

This roast chicken can be cooked just like ordinary roast chicken, and serving it with the 'Savoury Pancakes' and Vegetables can be a great entertainer. See my ‘Mock Peking Duck’

Hiroko Liston @hirokoliston

Melbourne, Australia

This roast chicken can be cooked just like ordinary roast chicken, and serving it with the 'Savoury Pancakes' and Vegetables can be a great entertainer. See my ‘Mock Peking Duck’

Saved

Ingredients

4 servings

1Whole Chicken *about 1.2kg
Salt
Marinade
1-2 clovesGarlic *grated
1small piece Ginger *grated
2 tablespoonsSake (Rice Wine)
2 tablespoonsSoy Sauce
1/2teaspoonChinese Five Spices
Sauce
2 tablespoonsGolden Syrup OR Honey
1 tablespoonSoy Sauce
1 tablespoonSake (Rice Wine)
1 teaspoonSesame Oil

Saved

Steps

1

Place the Whole Chicken on a cutting board, breast-side-down. From the cavity opening up to the neck, cut down each side of the back bone with a pair of kitchen scissors. Discard the backbone. Sprinkle Salt over both sides.
2

Make the marinade by mixing all ingredients in a large bowl, add chicken and coat both sides with marinade, then let marinate for at least 1 hours, turning over occasionally.
3

Mix all the sauce ingredients in a small bowl. You will brush this sauce over the chicken later. Preheat oven to 200℃.
4

Using paper towel, pat dry chicken skins. Place on a wire rack in a roasting pan and pour 500 ml water in the pan to prevent the drippings burning. It make a big difference in the cleaning up.
5

Roast for 30 minutes or until skin is starting to brown. Reduce heat to 180℃. Keep roasting, brushing the sauce every 10 minutes, for a further 40 minutes or until skin is browned and cooked though.
6

For the best serving suggestion with the 'Savoury Pancakes' and Vegetables, see my 'Mock Peking Duck'.

Mock Peking Duck