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Chicken to taste, whole, pieces or drum sticks
Marinade
4 tablespoons light soy sauce
2 tablespoon dark soy sauce
1 tablespoon cane sugar
4 - 5 very thin slices of fresh ginger
teaspoon 5 spice powder
basting sauce
the cooked remaining marinade
1 tablespoon of maple syrup
Today we make Peking Chicken, roasted in the oven. We used 600 grams of chicken, adjust the amount of ingredients and the oven time proportionally with more weight.Because of the marinade we start a day earlier, the flavors are blending the best when the chicken can marinate overnight, so take this into account.
A handy tip! Put the chicken with the marinade in a ziplock bag, then you can rub the marinade in well and you keep your hands clean.
How to make Peking Chicken
Place all marinade ingredients in a ziplock bag.
Wash the chicken and dab it thoroughly dry.
Add the chicken to the marinade then rub it in.
Allow the chicken to marinate overnight in the fridge.
Day 2, roast the chicken
Preheat the oven to 180°C
Slide in a rack above a waxed paper covered tray.
Save the marinade, cook the chicken 15 minutes on the wire rack.
Baste the chicken after 15 minutes with the fat drippings.
Repeat this after 15 minutes once again.
Let the marinade softly boil on low heat, for 5 - 10 minutes.
Then stir the maple syrup into the marinade.
Baste the chicken with the sauce, repeat this after 15 minutes (2 times).
Allow the chicken to rest 10 - 15 minutes befor carving.
To be sure, check whether the chicken is cooked properly!
Insert an external (digital) thermometer into the thickest part of the chicken, usually into the thigh, without touching the bone. (Not between the bones and the thigh, but into the thigh itself). When properly cooked through the thermometer should read 74°C.
Cut the breast but leave the drumsticks whole.
Tomorrow the recipe for the Cucumber Salad.
Měiwèi de shíwù, enjoy your meal!