4 Jan 2016

chinese style roast chicken

I've spoken about sand ginger powder before and have finally figured out why it smells so familiar. The reason - Four Seasons spicy bake mix (四季盐烤鸡粉), a pre-mixed spice my parents sometimes use when they fry/bake chicken wings or spare ribs. 

This doesn't taste quite like it but feel free to use it as a substitute. 

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chinese style roast chicken 中式烤鸡    serves 4 - 5 as part of a meal

4 pieces chicken maryland
3 cloves garlic, finely grated
ground white/black pepper
2 ½ tsp salt
6 tsp sand ginger powder (沙姜粉)
½ tsp five spice powder (五香粉)
glug of shaoxing wine (绍兴酒)
cooking oil, as required
coriander, washed (optional)

Wash and trim excess fat off the chicken marylands. Drain.

Rub on garlic and pepper. Season with salt, sand ginger and five spice powder. Dab on shaoxing wine. Wrap and refrigerate overnight.

Take chicken out 30 - 40 minutes prior to cooking. Line a baking tray with foil and lightly grease it with oil.

Place chicken on the baking tray and drizzle with some oil. Bake at 200C for 1 hour and 15 minutes underside. It should be of a dark golden colour. Flip and bake for another 15 - 30 minutes until golden.

Top with coriander.