烧鸡 - roasted chicken

Ingredients

• 1 (1000 g)chicken
• To tastewhite vinegar
• As neededwater
• 5 clovesgarlic
• 5 cmfresh ginger
• 2spring onions
• 15 ml (1 tbsp)Shaoxing wine or rice wine
• 125 mlsoy sauce
• 15 ml (1 tbsp)palm sugar
• 5 ml (1 tsp)salt
• 2.5 ml (½ tsp)five-spice powder

Instructions

1. 1

   Clean the chicken

   Clean the chicken, leave it in water for 15 minutes, then drain. Rub it with white vinegar and leave it to rest for 10 minutes before drying it.

2. 2

   Mix the marinade

   Finely chop the garlic and ginger, and cut the spring onions into small pieces. Mix them thoroughly with the Shaoxing wine or rice wine, soy sauce, palm sugar, salt and five-spice powder.

3. 3

   Marinate the chicken

   Coat the chicken with the marinade and leave it for 48 hours, turning it regularly.

4. 4

   Air-dry the skin

   Remove the chicken from the marinade and place it on an oven rack at room temperature to dry for about 2–4 hours, until the skin tightens around the chicken.

5. 5

   Roast the chicken

   Heat the oven to 200°C and roast the chicken for 30 minutes. Lower the oven to 120°C and roast for a further 20 minutes.

6. 6

   Rest and serve

   Take the chicken out of the oven and leave it to rest for 15 minutes. Serve it with a sauce of your choice.

What is roasted chicken?

Roasted chicken is a familiar centrepiece across many cuisines, while this version takes its flavour cues from Indonesian and wider Asian cooking. Soy sauce, ginger, garlic, rice wine and five-spice form a savoury, aromatic marinade.

Long marinating and air-drying distinguish this recipe from a quick roast. The drying stage helps the skin tighten before the chicken goes into the oven.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The chicken provides most of the protein, while soy sauce, palm sugar and rice wine contribute much of the carbohydrate and the chicken supplies most of the fat. Serve it with rice and plenty of vegetables to make a more balanced plate.

The marinade ingredients

Aromatics: finely chopped garlic, ginger and spring onion distribute through the soy-based marinade and cling to the chicken.

Seasoning: soy sauce supplies the main savoury note, while palm sugar, salt and five-spice round it out. Shaoxing wine or rice wine adds another layer of flavour.

Plan the timing

Marinating: allow the full 48 hours and turn the chicken regularly so the marinade reaches all sides. This is an advance-preparation recipe rather than a 60-minute meal.

Air-drying: after marinating, give the chicken about 2–4 hours on an oven rack at room temperature, as the recipe directs. Keep the timing in mind when planning when to start roasting.

Dry the skin carefully

Rack position: set the chicken on an oven rack so air can circulate around it as it dries. The recipe describes the skin tightening as the cue to move on.

Before roasting: remove the chicken from the marinade and let excess marinade drain away. This keeps the outside from going into the oven wet.

Follow the two oven temperatures

Initial roast: begin at 200°C for 30 minutes, then lower the oven to 120°C for another 20 minutes. Keep the chicken in the oven as the temperature changes.

Doneness: oven performance and chicken shape can vary, so check that the thickest part is fully cooked before serving. Resting for 15 minutes is part of the recipe and gives the juices time to settle.

Serving ideas

Sauce: serve the chicken with a sauce of your choice, as the recipe suggests. A little of the marinade should not be served as a sauce unless it has been cooked thoroughly.

Sides: pair it with rice and vegetables for a straightforward meal. Their mild flavours work well alongside the salty, spiced chicken.

Recipe notes & tips

• Chop the garlic, ginger and spring onions finely so they mix evenly into the marinade.
• Turn the chicken regularly during its 48-hour marinade.
• Use an oven rack for air-drying so the skin is exposed rather than sitting in pooled liquid.
• Allow enough time for the skin to dry before roasting; the recipe gives a 2–4-hour window.
• Rest the roasted chicken for the full 15 minutes before serving.
• Check the thickest part is fully cooked before carving.

Variations

• Use rice wine: choose it instead of Shaoxing wine if that is what you have.
• Change the sauce: serve with a sauce of your choice, as suggested in the recipe.
• Add vegetables: serve with steamed or roasted vegetables for a more substantial plate.
• Serve with rice: add plain rice to complement the savoury marinade.
• Adjust the aromatics: vary the amount of ginger or garlic to suit your taste, while keeping the other marinade ingredients.

Common mistakes to avoid

• Skipping the turns: the marinade may not coat the chicken evenly; turn it regularly during the 48 hours.
• Rushing the drying: the skin will not have the time specified to tighten; allow about 2–4 hours on the rack.
• Leaving the chicken in liquid: the skin cannot air-dry properly; remove it from the marinade and use an oven rack.
• Changing the roast sequence: the recipe relies on two oven temperatures; roast first at 200°C, then lower to 120°C.
• Carving too soon: juices can run out; rest the chicken for 15 minutes before serving.
• Serving before it is cooked through: check the thickest part of the chicken before bringing it to the table.

How to store

Refrigerate leftover chicken promptly in a covered container and use within 2 days. Reheat until piping hot throughout, or enjoy it cold from the fridge.

Frequently asked questions