🐓 How a Chinese chef Roasts a Whole Chicken! (南乳燒雞)

By Made With Lau · 120 min

Ingredients

Instructions

1. Rinse the chicken inside and out in a large bowl of water, then clean out the cavity and remove any lungs, excess fat and feathers, especially on the back. Cut off the feet below the leg joint, and remove the head and wing tips if you don't want them.
2. Mince the ginger and the green onion whites together in a small bowl.
3. Add the red fermented bean curd, white fermented bean curd, five spice powder, hoisin sauce, oyster sauce, 0.5 teaspoon salt, sugar, white pepper and cooking wine to the bowl. Mash and mix into a paste, then adjust the taste to your liking.
4. Dry the chicken inside and out with paper towels. Spread the paste all over the inside of the cavity, into all the gaps. If cooking the feet, put them inside the cavity.
5. Close the cavity by pulling the skin flap tight and securing it with bamboo skewers, then repeat on both sides to seal it fully.
6. Rub 1 tablespoon salt over the outside of the chicken and let it marinate for 10 minutes.
7. Pour a large amount of boiling water over the chicken a little at a time, starting at the neck and head and working down. Then hold it by the head and neck and blanch the bottom half. Blanching tightens the skin so it crisps up, so do not skip it.
8. Set the chicken on a wire rack over a baking tray and dry it with a fan or hair dryer on cool until the skin is dry.
9. Mix the rice wine vinegar and red vinegar in a small bowl and microwave for 30 seconds. Stir in the maltose until fully dissolved.
10. Brush an even layer of the glaze over the whole chicken. Dry it in the fridge for at least 3 to 4 hours or overnight, then take it out and leave it at room temperature for 1 hour.
11. Preheat the oven to 185°C (365°F) with the rack near the bottom. Line a roasting pan with foil and set a raised wire rack on it, then put the chicken on the rack. Cover the leg ends, wing tips and beak with foil.
12. Roast breast-side down for 20 to 25 minutes. Then flip it breast-side up with paper towel and roast another 20 to 25 minutes until the skin is well browned and the internal temperature reaches 165°F (74°C).
13. Brush the chicken with some drippings from the pan, then let it rest at least 10 minutes before carving. Remove the foil and skewers, cut off the head and neck, open the cavity, remove the feet and pour out the juices.
14. Carve: remove the legs and wings at the joints, separate the back from the breast, and cut the tail off. Chop the back and breast into 1-inch pieces, then chop the legs, wings, neck and feet into smaller pieces and arrange on the plate.

Summarized from Made With Lau's video. Watch it for the details.

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