Recipe Ingredient
- 1.2 kg chicken, cleaned
- Some sesame seeds
- Marinade (A):
- 1/2 tsp Chinese Five Spice powder
- 1 tbsp sugar
- 1/2 tbsp Maggi concentrated chicken stock
- 1 tbsp oyster sauce
- 1 piece red fermented bean curd (nam yee)
- 1 tbsp finely minced garlic
- A little sesame oil
- Marinade (B):
- 1 tbsp maltose
- 1 tbsp black vinegar (chit choe)
- 100ml water
- 1 tbsp Shao Hsing Hua Tiau cooking wine
- For dipping Sauce:
- 3 tbsp hoi sin sauce
- 3 tbsp sugar
- 1 tbsp dark soy sauce
- 1 tbsp ginger juice
- 3 cloves garlic, finely pounded
- 1 tbsp sesame oil
Instructions
- To make the dipping sauce, combine all sauce ingredients in a small saucepan and bring to a boil. Lower the heat and simmer gently until sauce turns thick.
- Cut chicken from breast side down and open it up and flatten it. Skewer it with two bamboo chopsticks. (This is to keep it in shape.)
- Pat dry, then rub the meat side of the chicken with (A). Set aside for 10 - 15 minutes.
- Combine marinade (B) in a small saucepan and cook over a gentle heat to melt the maltose. Hold chicken over a tray and pour the hot ingredients over the chicken skin. Hang chicken up in an airy place to dry for 1½ - 2 hours or until the skin of the chicken turns dry.
- Place chicken, meat side up, onto a wire rack. Place rack in a roasting pan and grill in a preheated oven at 250°C for 15 - 20 minutes. Turn chicken over and sprinkle the skin side liberally with sesame seeds, then grill for an extra 15 - 25 minutes or until chicken is cooked through and browned.
- Chop chicken into bite-sized pieces and serve with dipping sauce.
