5 Spice Roasted Soy Chicken
2016/9/23 16:57:04
【Ingredients】
5 lb. chicken
ginger (small piece)
1 Tbsp. cooking oil
【The Brine】
120ml Pearl River Bridge, Superior Light Soy Sauce
60ml Pearl River Bridge, Mushroom Flavored Superior Dark Soy Sauce
50g brown sugar (dissolved in 1/2 cup hot water)
2400ml filtered water
【5 Spice Rub】
1 Tbsp. 5 Spice Powder
1/2 tsp. salt (to taste)
【Prep Instructions】
1. Clean and brine your chicken for 3-4 hours. (No longer than 4 hours for a 5 lb. chicken as it can be overly salty.)
2. Blanch the chicken with a pot of hot water to clean and tighten the skin.
3. Pat dry with paper towels and place upright on a stand.
4. Optional step for extra crisp skin: Let the chicken air dry in your refrigerator overnight, or you can place in front of a fan for 30 mins. - 1 hour. If using the refrigerator method, remove the chicken an hour before baking so it cooks faster.
5. Rub with cooking oil then the five spice rub.
6. Cut up a small piece of ginger and place it in the chicken cavity.
7. Pre-heat an oven to 425F degrees (use convection baking if you have this) and bake for 15 minutes. After 15 minutes, reduce the heat to 400F degrees and continue cooking for another 45 minutes. I recommend using a thermometer for your first time cooking this, as oven temperatures can vary. I usually aim for 160F degrees internal chicken temperature before removing and letting it rest. During resting time, it will continue to cook with residual heat up to 165F degrees.
8. Make sure to let your chicken rest before cutting and serving. This will give the juices a chance to redistribute.
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