Date: 15 Oct 2007 Comments: 1

My second attempt in roasting chicken! Not too bad, and I am mightily pleased with the result. From the ingredients used, this roast chicken is kind of the east meets west roast bird, with the usage of apple cider vinegar and shao xing hua tiao wine. Don’t worry about the chicken turning sour with the vinegar. It doesn’t, and in fact, the aromatic sweetness of the apple makes the dish more appetizing.

Ingredients:

1 whole chicken, cleaned
1 bulb of roasted black garlic
crushed black pepper
apple cider vinegar
oregano
salt

Marinade:

dark soy sauce
light soy sauce
shao xing hua tiao wine
apple cider vinegar
crushed black pepper
salt

Baste:

honey
dark soy sauce
light soy sauce

Method:

What I did was this. I rubbed the cavity of the chicken with salt, oregano and some crushed black pepper and marinade the chicken with the ingredients for marinade. I don’t measure the amount used, just simply put the amount I feel appropriate, but I try to go easy with the salt.

Left it in the fridge overnight and defrost it before putting into the oven. Make sure to hang and let all the sauce drip dry first and stuff the garlic into the cavity prior baking.

I think I baked the chicken in 225 degree celcius (I think?) for around 40 minutes, and when the chicken is cooked (test it with a poker, and if the juice runs clear, it should be done) I baste the skin and let it roast for a little while more for the nice golden hue.

Serve them up with warm, fluffy white rice!