The dish of ‘Peking Duck’ is extremely expensive at the Chinese restaurants. It’s a nice dish but I always tend to think that I can cook chicken like this and it would be yummy and a lot cheaper. This roast chicken can be cooked just like ordinary roast chicken, and serving it with the Savoury Pancakes and Vegetables can be a great entertainer. See my ‘Mock Peking Duck’
Whole Chicken 1 *about 1.2kg
Garlic 1 to 2 cloves *grated
Ginger 1 small piece *grated
Sake (Rice Wine) 2 tablespoons
Soy Sauce 2 tablespoons
Chinese Five Spices 1/2 teaspoon
Golden Syrup OR Honey 2 tablespoons
Soy Sauce 1 tablespoon
Sake (Rice Wine) 1 tablespoon
Sesame Oil 1 teaspoon
- Place the Whole Chicken on a cutting board, breast-side-down. From the cavity opening up to the neck, cut down each side of the back bone with a pair of kitchen scissors. Discard the backbone. Sprinkle Salt over both sides.
- Make the marinade by mixing all ingredients in a large bowl, add the chicken and coat both sides with marinade, then let marinate for at least 1 hours, turning over occasionally.
- Mix all the sauce ingredients in a small bowl. You will brush this sauce over the chicken later. Preheat oven to 200C.
- Using paper towel, pat dry chicken skins. Place on a wire rack in a roasting pan and pour 500 ml water in the pan to prevent the drippings burning. It make a big difference in the cleaning up.
- Roast for 30 minutes or until skin is starting to brown. Reduce heat to 180˚C. Keep roasting, brushing the sauce every 10 minutes, for a further 40 minutes or until skin is browned and cooked though.
- The best serving suggestion with the Savoury Pancakes and Vegetables can be found here.