Crispy cantonese roast chicken

Name: Crispy cantonese roast chicken
Yield: 6
Ingredients: 1 Whole chicken, about 2kg (Main); 4 Garlic cloves, sliced; 3 cm Root ginger, knob, sliced; ½ cup Soy sauce; ¼ cup Oyster sauce; 2 Tbsp Shaoxing wine; 2 Tbsp Sugar

for 6 people

Jan Bilton

Food writer and cookbook author.

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The perfect wine match for these Asian flavours is the Charles Smith Kungfu Girl 2016 Riesling.

Ingredients

1	Whole chicken, about 2kg (Main)

For the marinade

4	Garlic cloves, sliced
3 cm	Root ginger, knob, sliced
½ cup	Soy sauce
¼ cup	Oyster sauce
2 Tbsp	Shaoxing wine
2 Tbsp	Sugar

Directions

Pat the chicken dry with a paper towel.
Combine the marinade ingredients in a jug. Place the chicken in a large ziplock bag — legs up. Pour half the marinade into the cavity. Pour the remaining marinade over the chicken and zip up. Refrigerate for 12 hours, turning once.
Remove the chicken from the marinade. Place on a rack on a tray and pat dry. Refrigerate, uncovered, for at least 8 hours, until the skin is very dry.
Preheat the oven to 200C. Line a roasting pan with foil. Place an oiled roasting rack on top.
Tie the chicken legs together with string then place, breast-side up, on the rack. Bake on a low rack in the oven for about 1½ hours, until cooked. Wrap the wing and drumstick tips in foil if they start to brown too much.