The Whole Roasted Chicken My Dad's Made 100,000 Times

Ingredients

• 1 whole chicken
• 1 tablespoon salt
• 4 tablespoon salt
• 2 oz ginger
• 1 oz green onion white
• 2 oz red fermented bean curd
• 1 oz white fermented bean curd
• 1 teaspoon five spice powder
• 1 tablespoon hoisin sauce
• 2 tablespoon oyster sauce
• 0.5 teaspoon salt
• 1 tablespoon sugar
• 0.3 teaspoon white pepper
• 1 tablespoon cooking wine
• 2 tablespoon rice wine vinegar
• 3 tablespoon red vinegar
• 1 tablespoon maltose

Instructions

1. 1

   Clean chicken: Place the whole chicken into a large bowl filled with water. Rinse the outside off with the water.

2. 2

   Prep marinade: Wash the ginger and cut into thin slices. Cut into strips, then rotate 90 degrees and mince. Set aside in a small bowl.

3. 3

   Marinate chicken: Dry the inside and outside of the chicken with paper towels.

4. 4

   Blanch and dry chicken: Bring a large amount of hot water to a boil. Use one hand to hold the chicken by the legs over a large heat-safe bowl. Pour the hot water a bit at a time over each part of the chicken, working your way up from the neck and head. Switch to holding it up by the head and neck to blanch the bottom half of the chicken

5. 5

   Prep and brush on glaze: In a small bowl, combine the rice wine vinegar and red vinegar. Microwave for 30 seconds.

6. 6

   Roast chicken: Preheat the oven to 365°F (185°C) with a rack near the bottom of the oven.

7. 7

   Carve chicken: Remove the foil and bamboo skewers. Cut off the head and neck.