Cantonese Roast Chicken Recipe

I’m super stoked about trying this Cantonese Roast Chicken recipe because it mixes bold flavors like Chinese five spice, Shaoxing wine, and ginger all over a whole chicken that turns out juicy and crisp, and I seriously can’t wait to see how those simple ingredients come together to make a dish that’s as fun to cook as it is tasty.

I love making Cantonese Roast Chicken cause its high in protein and naturally low in fat. I use a whole chicken dipped in salt, sugar, Chinese five spice powder, Shaoxing wine, and light soy sauce then add ginger and scallions for extra flavor and nutritional goodness.

It’s a balanced, tasty meal.

Ingredients

• Whole Chicken: Packed with protein that help build muscle and is super tender meat.
• Salt: Enhances flavor, a simple essential mineral that preserves food and tastes strong.
• Sugar: Adds a hint of sweetness to balance the savory spices and enrich overall flavor.
• Chinese five spice powder: A lively mix that gives aroma, earthy notes and slight heat.
• Shaoxing wine: Traditional cooking wine to tenderize meat, intensify flavors and bring depth.
• Ginger: Fresh, warming spice that aid in digestion while adding a peppery kick.
• Scallions: Crunchy and zesty, contribute fiber and vibrant taste to the dish.

Ingredient Quantities

• 1 whole chicken (about 1.5 kg)
• 2 teaspoons salt
• 1 teaspoon sugar
• 1 teaspoon Chinese five spice powder
• 2 tablespoons Shaoxing wine
• 1 tablespoon light soy sauce
• 5 thin slices of ginger
• 3 scallions, cut into 2-inch pieces
• 1 tablespoon vegetable oil
• Optional: 1/2 teaspoon white pepper

How to Make this

1. Preheat your oven to 375°F. Meanwhile, clean the whole chicken really well, pat it dry with paper towels, and make a few shallow cuts in the skin so the flavors can really seep in.

2. In a small bowl, mix together 2 teaspoons salt, 1 teaspoon sugar, 1 teaspoon Chinese five spice powder and, if you’re using it, 1/2 teaspoon white pepper.

3. Drizzle 2 tablespoons Shaoxing wine and 1 tablespoon light soy sauce over the chicken. Rub the wine, soy sauce, and spice mix all over the surface, even inside the cavity.

4. Place 5 thin slices of ginger and 3 pieces of scallions (cut into 2-inch chunks) inside the cavity of the chicken for extra flavor.

5. Let the chicken marinate out on the counter for about 30 minutes if you have the time. This helps the seasonings really get to work.

6. After marinating, heat 1 tablespoon vegetable oil over medium heat in a large oven-safe skillet or roasting pan. This will help get the skin nice and crisp.

7. Place the chicken in the pan, breast side up. If you like, you can occasionally spoon some of the leftover marinade over the top as it cooks.

8. Roast in the oven for about 60-70 minutes, or until the internal juices run clear when you pierce the thickest part of the thigh.

9. Once done, take the chicken out and let it rest for 10 minutes before carving. Resting makes sure the juices settle and the chicken stays juicy.

10. Carve your Cantonese Roast Chicken and serve immediately. Enjoy your meal!

Equipment Needed

1. Preheated oven: You need an oven that’s already heated to 375°F.
2. Paper towels: Use these to get the chicken dry before you work on it.
3. Knife and cutting board: These are needed to make shallow cuts in the chicken’s skin and to chop your ginger and scallions.
4. Small mixing bowl: This helps you mix the salt, sugar, Chinese five spice powder, and white pepper together.
5. Measuring spoons: Precisely measure your spices and liquid ingredients like Shaoxing wine and soy sauce.
6. Large oven‑safe skillet or roasting pan: It’s important for both searing the chicken on the stovetop and transferring it to the oven for roasting.
7. Spoon: Use it for basting the chicken with the leftover marinade while it’s roasting.
8. Carving knife: After letting the roasted chicken rest, you’ll need this to carve it up for serving.

FAQ

• Q: Can I marinate the chicken overnight?
  A: Yup, you can do that. Marinating overnight helps the flavors get deeper into the chicken so it tastes even better.
• Q: What if I dont have Shaoxing wine?
  A: No worries bout that. A dry sherry or even a little white grape juice can do the trick, though the flavor might be a bit different.
• Q: How do I know when the chicken’s done roasting?
  A: Just check that the juices run clear when you cut into the thickest part, like the thigh. You can also use a meat thermometer, it should register about 74 degrees Celsius inside.
• Q: Can I use other spices instead of Chinese five spice powder?
  A: Sure, if you dont have it, you can mix a pinch of cinnamon, nutmeg, cloves, star anise, and fennel seed. It wont taste exactly the same but it works in a pinch.
• Q: Do I need to baste the chicken during roasting?
  A: It’s optional. If you want a crunchier skin, go light on basting. But if you like it a bit moist on the outside, basting a couple of times can help.

Cantonese Roast Chicken Recipe Substitutions and Variations

• Shaoxing wine – If you dont have this, dry sherry works pretty well as a replacement.
• Light soy sauce – You can use regular soy sauce, but use a bit less and add a pinch more sugar to balance the flavor.
• Chinese five spice powder – Try mixing equal parts cinnamon, star anise, cloves, fennel seeds, and Szechuan peppercorns if you cant find pre-made five spice powder.
• Vegetable oil – Canola oil or peanut oil will do the trick since they both have similar cooking properties.

Pro Tips

1. Try marinating the chicken in the fridge for longer than 30 minutes if you can. It really lets the flavors sink in deeper than just sitting on the counter for half an hour, which makes the meat taste even better.
2. Make sure you pat the chicken as dry as possible before rubbing on the marinade. If there’s too much moisture, the skin might not get that extra crisp you really want when its roasting.
3. When you heat up the oil in the pan, keep an eye on it so it doesn’t burn. A slightly cooled down oil temperatures can help the chicken skin crisp up good without getting too dark too fast.
4. If you have some left over marinade, don’t be afraid to spoon it over the chicken while it’s roasting. It can add extra flavor and moisture, and even if it seems simple, it makes the final dish taste way more interesting.