Recipe
Whole Chicken - 1 pc
Marinade
Salt - 1 Tbsp
Five Spice Powder - ½ Tsp
Chicken Stock Powder - ¼ Tsp
Soy Sauce - 1 ½ Tbsp
Ginger - lightly smashed 30g
Spring Onions - lightly smashed 2 stalks
Marinade for Skin
Maltose - 1 Tbsp
Hot Water - 50ml
Vinegar - 2 Tbsp
Soy Sauce Dressings
Soy Sauce - 2 ½ tbsp
Sugar - 1 tsp
Cooking oil - 2 tbsp
Garlic - 2 cloves
Shallots - 2 pcs
Ginger - 2 slices
Spring onions - 1 stalk
Instructions
1) Add all marinade ingredients in a bowl. Rub mixture over chicken. Add spring onions and ginger into cavity. Pour in remaining mixture. Marinate in the fridge at least 3 hours.
2) Hot water to dilute maltose then combine with vinegar. Brush maltose mixture over chicken. Blow dry for 1 hour. Repeat this step for 2 times.
3) Preheat oven 170°C for 15 minutes. Secure chicken with rotisserie skewer. Wrap chicken wing tip with foil. Insert rotisserie into oven. Bake chicken for 50 minutes.
4) Mix soy sauce with sugar. Stir to dissolve.
5) Add cooking oil in a sauce pan. Stir fry garlic, shallots, ginger and spring onions until fragrant.
6) Pour hot oil into soy sauce. Mix well and set aside.
7) Remove chicken from oven and ready to serve.
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Hood: Rubine Novara
Hob: Rubine Lotoflexi
Oven: Rubine Lava