Homemade Crispy Roast Chicken
Crispy roast chicken is a traditional signature Cantonese dish from Guangdong province. Made with chicken as the core ingredient, it is prepared by marinating the meat first before roasting.
Crispy roast chicken is best enjoyed piping hot right out of the oven: the skin is thin and delightfully crisp, the meat is juicy and tender, and the flavor is incredibly rich and savory. Tear it apart with your hands for a hearty, meaty bite that’s so delicious you won’t want to stop eating.
Ingredients
Sanhuang chicken (yellow-feathered chicken)
1
bell peppers
2
onion
1/2
large potato
1
large scallion
1
broccoli head
1
ginger
4 slices
garlic
4 cloves
dried shiitake mushrooms
1 handful
Instructions
1
Step 1
Clean the Sanhuang chicken thoroughly, sprinkle with 1 spoon of salt, gently massage it in, then sprinkle with white pepper powder and set aside.
2
Step 2
Soak the dried shiitake mushrooms in warm water ahead of time. Prepare scallion segments, garlic cloves, ginger slices, Sichuan peppercorns, star anise, bay leaves, and cinnamon bark.
3
Step 3
Combine cooking wine, light soy sauce, and oyster sauce in a bowl and mix well.
4
Step 4
Squeeze the excess water from the rehydrated shiitake mushrooms and stuff them into the chicken cavity.
5
Step 5
Then stuff in the scallion segments and two slices of ginger.
6
Step 6
Tie the chicken cavity closed with kitchen twine.
7
Step 7
Place in a resealable bag, pour in the prepared sauce along with the ginger, garlic, and spices. Massage to coat, and marinate for one hour (overnight in the fridge is best), massaging the chicken several more times in between.
8
Step 8
Prepare one broccoli, one red and one yellow bell pepper, half an onion, and one large potato.
9
Step 9
Cut the broccoli into small florets, peel and cube the potato, and dice the bell peppers and onion as well.
10
Step 10
Remove the marinated chicken, discarding the sauce. Pat dry with paper towels, then use a hair dryer to dry the skin. Cut off the chicken feet and wrap in foil, and wrap the wing tips and thin parts of the drumsticks in foil as well.
11
Step 11
Place the chicken in an oven preheated to 200°C (400°F) and roast for 30 minutes.
12
Step 12
Toss the cut vegetables with 1 spoon of salt and an appropriate amount of olive oil, and marinate for 30 minutes.
13
Step 13
Remove the roasting pan and arrange the vegetables evenly around the chicken.
14
Step 14
Continue roasting at 200°C (400°F) for another 30 minutes. In the last 10 minutes, remove the chicken and brush a layer of honey over the skin.
15
Step 15
Turn on the convection/fan function and continue roasting.
16
Step 16
The finished chicken is crispy on the outside and tender inside; opening the cavity releases the wonderful aroma of the shiitake mushrooms.
17
Step 17
Start by enjoying a drumstick—in a word: "fragrant".
