Chinese Roast Chicken is the perfect twist to your good old chicken dish. It’s tender, juicy and flavourful — will leave you wanting more!
Method
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Wash the chicken and cut the skin between the legs and the main body. (This will allow for more even cooking).
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Add the remaining ingredients in a bowl large enough to hold the chicken, or a zip lock bag, then add the chicken. Spoon or move the chicken around to make sure that marinade is coating the chicken. Place in the fridge, covered, for 4 hours or overnight.
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Preheat oven to 375 F or 190 C.
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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 30 minutes per 500gm of chicken. (So a 1.5kg chicken will take 1.5 hours to roast).
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Remove the foil from the top of the chicken 10 minutes before the end of cook time, then turn the oven temperature up to 425 F or 220 C. This will get the skin brown and crispy.
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When done, allow the chicken to rest for 20 minutes then slice in to small pieces.
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To serve using the pastry wrappers, simply cut the cucumber in to small matchstick pieces and shred the spring onions. Place a small amount of hoi sin sauce on the bottom of the wrapper, then add some chicken, then some cucumber and spring onion. Fold the wrapper over and enjoy!
Recipe Hints and Tips:
- The prep time includes marinade time.
- Chinese Roast Chicken can be frozen up to one month.
