Beijing Roast Chicken
Inspired by the famous Peking duck, this roast chicken offers crispy skin and tender meat, served with sweet bean sauce and pancakes for a perfect combination.
Ingredients
13 items- Whole chicken 1 (about 2 kg / 4.4 lbs)
- Salt 1 tablespoon
- Five-spice powder 2 teaspoons
- Shaoxing wine 1 tablespoon
- Ginger 20 g
- Scallions 20 g
- Honey 2 tablespoons
- White vinegar 1 tablespoon
- Water 2 tablespoons
- Scallions 2
- Cucumber 1
- Sweet bean sauce 3 tablespoons
- Chinese pancakes 12
Nutrition
Steps （8 steps）
Clean the chicken thoroughly, remove head, feet, and innards. Pat dry inside and out with paper towels.
Mix salt, five-spice powder, Shaoxing wine, ginger slices, and scallion sections. Rub all over inside and outside the chicken for 5 minutes. Wrap in plastic wrap and refrigerate for at least 4 hours.
Remove chicken from fridge. Pour boiling water over the skin for about 10 seconds to tighten the skin. Pat dry completely with paper towels.
Mix honey, white vinegar, and water to make glaze. Brush evenly all over the chicken skin. Let dry in front of a fan for 30 minutes; repeat 2–3 times until the skin is completely dry.
Preheat oven to 200°C (400°F) with top and bottom heat. Place chicken on a rack over a baking sheet. Roast in the middle rack for 30 minutes.
Reduce oven temperature to 180°C (350°F) and continue roasting for 20 minutes. Watch for browning; cover with foil if too dark. The chicken is ready when skin is crispy and golden, and thigh juices run clear.
Remove chicken, let rest for 5 minutes. Using a sharp knife, slice the meat into thin pieces with skin.
Arrange shredded scallions, cucumber strips, and sweet bean sauce in separate dishes. Steam the pancakes until warm. Serve together, and wrap the chicken with condiments in pancakes.
Tips
Marinate overnight for deeper flavor. Ensure the skin is thoroughly dried after applying glaze; this is key for crispiness. Monitor the chicken closely at the end to avoid burning. Use a sharp knife for thin slices.
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