chinese roast chicken

This recipe used the traditional method to prepare the traditional Chinese roast chicken.

Roast Chicken Recipe - Chinese Style

Slaughter the chicken. Dress, eviscerate, and rinse. Pat dry and keep it vertical to drain off the water in the cavity. Let it stands for two hours.

Carefully separate skin from breast meat by inserting the fingers or a small knife in between the skin and the breasts.

Combine the salt, honey, light soy sauce and applied to the entire surface of the chicken.

Apply the salt and Szechuan peppercorn mixture to the cavity of the chicken.

Refrigerate the chicken in an upright position. Leave it uncovered for at least 12 hours or up to 24 hours until the surface is completely dry.

Apply additional salt plus some baking powder to the surface. Hang the chicken upright and allow the chicken to drip dry for an hour.

Place the chicken on an oven rack. Rub some oil on the surface. Roast in the preheated oven at 220 degrees Celsius for 20 minutes.

Hold the chicken carefully to drain off any juice on the skin and inside the cavity.

Reduce the heat to 160 degrees Celsius for another one and a half hours.

Cut the chicken into pieces and served with Szechuan peppercorn salt 椒盐.

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