#ewew cooks Roast Chicken (Chinese Style)

This Roast Chicken (Chinese style) was a recipe I cooked for a Chinese New Year (CNY) lunch at my mom's place this year.  It's inspired by the many Roast Chicken dishes I have eaten at restaurants, over the years, during CNY.

 

Ingredients:

 

3 whole deboned chicken legs (chicken drumstick + the thigh portion)

1/4 tsp salt (or 1/2 tsp salt if you like it saltier)

1/2 tsp coarse black pepper

1/2 tsp brown (or white) sugar

1/2 tsp garlic powder

1 tsp oyster sauce

1 tsp olive oil
1/2 tbsp light soya sauce

A drizzle of dark soya sauce (for colour)
 

Preparation:
 

Marinade the chicken legs with all the ingredients and rub a little dark soya sauce over the skin of the chicken (this will give it a nice golden brown colour).  [#Tip: You can get your chicken seller to debone the leg for you or you can leave it on the bone...your choice.]

 

You should marinade your chicken for at least 2 hours (or overnight, if possible).

Method:
 

Preheat your oven to 200C. 

 

Lay your chicken legs (skin side up) on a metal tray lined with aluminium foil (this makes cleaning super easy).

 

Bake for between 25 - 30 minutes or until your chicken skin is nicely browned and crisp.  [#Tip: I use a microwave oven with convection facilities and my chicken normally takes 25 minutes to get to a nice golden brown colour.  If you were to increase your portions to 6 or even 9 chicken legs (just make sure they are placed in one layer in a  larger tray), the cooking time remains the same.]

 

Rest and cool for 5 - 10 minutes before slicing (if deboned) or chopping (if cooked on the bone) each leg into 4 - 5 pieces.  Spoon some of the sauce (leftover liquid in the tray) over the chicken pieces. 

 

Serve with some fried prawn crackers on top and garnish with a few sprigs of Chinese parsley (to make it more restaurant-like...hehe!)......though not quite like the pic above (it was done this way so that you can see the roast chicken without it being covered by the prawn crackers).

 

Serves 2 - 3 and best eaten straight away whilst the skin is still crispy.