Crispy Skin Roast Chicken

Ever since we bought a small convection oven, I love roasting chicken as this oven does such a good job. This is a chinese style roast chicken with a very crispy skin and is full of flavour. I have used the rotisserie for this recipe.


1 whole chicken about 1.5 kg

Seasoning
2 tsp 5 spice powder
2 tsp sugar
1 tsp salt
pepper


Marinade
4 Tbsp maltose
2 Tbsp rice vinegar
2 Tbsp black vinegar
1½ cup water

Method
1. Bring marinade to a boil in a pot. With the heat off, submerge chicken. Leave for 20-30 minutes, turning the chicken a few times.

2. Stand chicken up or place over a wire rack to dry for 1 hour.

3. Rub seasoning all over chicken, in cavity and on skin.

4. Place chicken on a rack and marinate overnight in the fridge. This also helps to dry out the skin.

5. Hang chicken in an cool airy place for 2 hours before roasting.


6. Preheat the oven to 180C . If you have a rotisserie, truss the chicken and place on rotisserie. Roast for 1 hour. For normal roasting, place on a roasting rack, turning a few times.


7. Cut chicken to bite size. Serve with rice.

Note
For those who like dipping their chicken into some sauce, serve this with the rice vinegar dipping sauce.

Rice Vinegar Dipping Sauce
Slice 1 hot red chilli. Add 1 Tbsp rice vinegar and 2 Tbsp soy sauce to the red chilli and stir to mix. Serve.

Recipe : cwl (adapted)