A traditional Cantonese roasted whole chicken made with a flavorful marinade of red fermented bean curd and various sauces, blanched and glazed, then roasted to achieve crispy, aromatic skin—a festive centerpiece for Lunar New Year and celebrations.
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Adapted from a video by Made With Lau
🐓 How a Chinese chef Roasts a Whole Chicken! (南乳燒雞)
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1
Clean the chicken: rinse the cavity and remove any organs or residue. If keeping the head on, scrub the inside of the mouth with salt; otherwise, trim it off. Scrub the back to remove any remaining feathers, then let it drain.
2
Make the marinade: mince 2 oz of ginger and 1 oz of green onion (white part only) and combine in a bowl. Add 1 piece of fermented bean curd, 1 tsp five spice powder, 1 tbsp oyster sauce, 1 tbsp hoisin sauce, 0.5 tsp salt, 1 tbsp sugar, 0.33 tsp white pepper powder, and 1 tbsp cooking wine. Mix thoroughly until you have a consistent paste.
3
Marinate the chicken: pat the cavity and exterior dry with paper towels. Spoon the marinade evenly inside the cavity, spreading it into all gaps and crevices. Generously sprinkle salt all over the back of the chicken, rubbing it into the skin. Set aside to marinate.
4
Make the glaze: combine 2 tbsp white rice vinegar and 3 tbsp red vinegar in a bowl. Microwave for 30 seconds to warm. Stir in 1 tbsp maltose until fully dissolved. If maltose is unavailable, substitute with honey or simple syrup made by mixing 2 tbsp sugar with 2 tbsp water and microwaving twice for 30 seconds each.
5
Blanch the chicken: pour boiling water over the neck and head first, then gradually blanch the rest of the chicken body, ensuring all the skin is scalded and tightens. This essential step helps the skin dry out and allows the glaze to adhere properly.
6
Dry the chicken: prop the chicken on a rack with airflow underneath. Use a hair dryer on the cool setting to speed up drying if desired. Flip the chicken to ensure both sides dry completely.
7
Apply the glaze: brush an even layer of the glaze onto the completely dry chicken skin. You can apply a second coat after the first layer dries for better results. Set aside to dry.
8
Refrigerate: place the glazed chicken in the refrigerator for 3 to 5 hours or overnight to allow the skin to dry thoroughly. Remove from the fridge 1 hour before roasting to bring it to room temperature. Preheat the oven to 365°F.
9
Prepare the baking tray: line the bottom with aluminum foil for easy cleanup. Place a roasting rack on the tray so the chicken sits above any drippings. Wrap the drumstick tips, wing tips, and beak with foil to prevent burning.
10
Roast the chicken (first phase): place the prepared chicken on the baking tray with the back facing up. Insert into the preheated 365°F oven on a lower rack. Roast for 20 minutes.
11
Flip the chicken: after 20 minutes, carefully flip the chicken so the breast side faces up, preparing for the second roasting phase.
12
Roast the chicken (second phase): return the flipped chicken to the oven and continue roasting at 365°F for another 30 minutes until fully cooked. You can use a meat thermometer to check doneness, or judge by the golden-brown color of the skin.
13
Baste and rest: remove the chicken from the oven and brush the pan drippings back onto the skin for a glossy finish. Remove all foil wrappings and bamboo skewers. Let the chicken rest for at least 10 minutes before carving.
14
Carve and plate: carve the chicken using the traditional Cantonese method. Remove the neck first and slice open the end of the cavity to release the internal sauce. Remove the feet and drain the cavity liquid to serve as a dipping sauce. Systematically remove the leg quarters, wings, and breast, cutting each along the bone into roughly 1-inch pieces. Arrange all pieces on the plate in the approximate position they occupied on the bird, with the head at one end and tail at the other, creating a whole-chicken presentation.
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