Hainanese Roast Chicken

Ingredients:

1 whole or half chicken, cleaned and pat dry

Marinade:

2 tsp garlic powder
1 thumb (3 cm) fresh ginger, minced
1 shallot, minced
1 tbsp sweetened soy sauce
1/2 tbsp light soy sauce
2 tbsp Shao Hsing wine
1/2 tsp 5 spice powder
1 tbsp honey
1/2 tsp white pepper
1/4 tsp salt or to taste

Dipping Sauce:

2 fresh red chili, chopped
2 clove garlic, chopped
3 slices fresh ginger, chopped
1 tbsp chicken stock
1 lime juice or 1 ½ tbsp white rice vinegar
1 tsp sugar
1/4 tsp salt

Method:

In a bowl, combine all the marinade ingredients.

Rub the marinade mixture all over the dried chicken, internally and externally; set aside to marinate for at least 30 minutes or overnight in refrigerator.

Preheat oven to 220 °C.

Place chicken in roasting pan or rotatable roasting rod and roast for 20 minutes.

Reduce temperature to 180 °C and continue the roasting till the chicken is brown and crisp (for about another 20 minutes).

Alternatively, pan-fry each side of chicken for 15 minutes or till the skin is golden brown, reduce heat and cooked covered for another 10 minutes or till cooked thoroughly.

Remove from heat, rest chicken for about 15 minutes and slices to bite sizes if desired.

Serve as appetizer or with rice along with dipping sauce.

To prepare the dipping sauce, just blend all the dipping sauce ingredients to a homogeneous paste and ready to serve.