Roast Young Chicken

Name: Roast Young Chicken
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 1000 g chicken (split lengthwise through the back with the belly kept intact, cut a slit at the thighs, break the wings with the back of a knife, remove claw tips and wash clean); 30 g lettuce (washed and cut into segments); 5 g fine salt; 10 g soy sauce (to coat the chicken); 10 g scallion oil; 10 g ginger (sliced); 1500 g (actual usage 100 g) rapeseed oil; scallions (cut into segments), to taste; clear stock, to taste

This classic Shandong roast baby chicken boasts a vibrant golden hue, tender meat with a delicate, subtle flavor. Pairing it with fresh lettuce enhances its taste.

35 min

Easy

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Ingredients

chicken (split lengthwise through the back with the belly kept intact, cut a slit at the thighs, break the wings with the back of a knife, remove claw tips and wash clean) 1000 g

lettuce (washed and cut into segments) 30 g

fine salt 5 g

soy sauce (to coat the chicken) 10 g

scallion oil 10 g

ginger (sliced) 10 g

rapeseed oil 1500 g (actual usage 100 g)

scallions (cut into segments) to taste

clear stock to taste

Instructions

Preparing and Shaping

Split the young chicken lengthwise through the back (keeping the belly intact), then cut a slit at the thighs, break the wings with the back of a knife, remove the claw tips and wash clean.

Blanching in Oil

Then coat the chicken evenly with soy sauce. Plunge into oil heated to 90% hot (225°C) and pull it out immediately, then place on a roasting tray.

Roasting

Add scallion segments and ginger slices, then pour in the clear stock, soy sauce, and scallion oil. Roast in the oven for about 10 minutes until cooked through and golden yellow, then remove.

Plating

Chop into strips, arrange on the plate in the original chicken shape, and pour the original broth over it. Wash the lettuce and cut into segments, then place on both sides of the chicken as an accompaniment.