Chinese cuisine

Easy

Lemon Crispy Roasted Chicken

Name: Lemon Crispy Roasted Chicken
Prep time: 40 min
Cook time: 1 hr
Total time: 1 h 40 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 Whole Chicken; Marinade; 1 oz. Alpinia Galanga; 1/2 oz. Lemon Leaves; 3 Stalks Lemongrass; 1/2 cup Garlic Cloves; 1 Large Lemon Juice; 2 Stalks Green Onions, Cut Into 1/2 Inch Pieces.; 1 Medium Onion; 1/2 tbsp. Salt; 1 tbsp. Sand Ginger Powder; 1 1/2 tbsp. Rose Wine; 1 tsp. Five Spice Powder; Syrup; 1/2 cup Hot Water; 1 cup White Vinegar; 1/3 cup Maltose; 2 tsp. Wan Ja Shan Red Vinegar; For the chicken; 2 qt. Water; 1/2 tsp. Baking Soda; 1/2 tsp. Salt

Chef John Zhang

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Lemon Crispy Roasted Chicken is a delicious, beautiful golden brown chicken. This marinated chicken is both soft and juicy and also crispy and gooey from the outside. A fantastic combination of flavors and cooking methods makes this chicken irresistible.

Recipe

PRE TIME: 40 min

COOKING TIME: 1 hr

TOTAL TIME: 1 hr 40 min

4 SERVING

Ingredients:

1 Whole Chicken
Marinade
1 oz. Alpinia Galanga
1/2 oz. Lemon Leaves
3 Stalks Lemongrass
1/2 cup Garlic Cloves
1 Large Lemon Juice
2 Stalks Green Onions, Cut Into 1/2 Inch Pieces.
1 Medium Onion
1/2 tbsp. Salt
1 tbsp. Sand Ginger Powder
1 1/2 tbsp. Rose Wine
1 tsp. Five Spice Powder
Syrup
1/2 cup Hot Water
1 cup White Vinegar
1/3 cup Maltose
2 tsp. Wan Ja Shan Red Vinegar
For the chicken
2 qt. Water
1/2 tsp. Baking Soda
1/2 tsp. Salt

Directions:

Clean the galangal, lemon leaves, and lemongrass first. Cut galangal into thick slices, shred lemon leaves, chop the lemongrass, peel garlic and slap flat with the back of a knife. In a large bowl, add chopped spices, lemon juice, sliced green onion, onion, salt, sand ginger powder, rose wine and five-spice powder. Mix evenly.

Rub the seasoning onto the whole chicken, spread the seasoning evenly, and stuff the spices into the chicken cavity to make it more delicious. Cover with plastic wrap and put it in the refrigerator to marinate overnight. (You can turn it over halfway to make it more delicious and flavorful.)

Hang the marinated chicken with hooks as shown in the video, rinse with water, and dry with kitchen paper.

To make syrup: In a large bowl, add hot water 170°F/80°C, white vinegar, maltose, and red vinegar, and stir well.

In a large soup pot, pour 2 qt of water and turn on a high heat. When the water boils, add baking soda and salt, and blanch the whole chicken in the water for about 10 seconds. You can also drizzle water all over the chicken. Check the skin - it's good to have pores when it shrinks, and the purpose is that it won't produce a lot of oil when it dries for a while.

Use a barbecue brush to brush the prepared syrup evenly on the chicken, the purpose is to make the skin crispy, you can also apply it several times, or apply it again after half an hour.

Hang the whole chicken and let it dry naturally in a cool place for about 2 hours, or you can dry it with a fan for about 2 hours.

Bake in the preheated oven at 350°F/180°C for 45-60 minutes, until golden.

Enjoy!

Final Notes

Note: If the maltose is too hard, use the following methods to soften it: ① Place the maltose in a bowl and microwave for 10-15 seconds. ② Fill a large bowl with hot water, seal the maltose in a jar, and put it in the hot water to soften.