■ 1.3 -1.5kg|2.5-3lb whole chicken
■ white pepper
■ 2 tablespoons of olive oil, divided
For the marinade
■ 1/4 onion finely chopped or grated
■ 2 tablespoons of light soy sauce
■ 2 tablespoons of sweet soy sauce
■ 2 tablespoons of Shao hsing wine (optional)
■ 1 garlic clove, grated
■ 1 teaspoon of grated ginger
■ 1/2 teaspoon of sugar
■ 1/2 cup|120ml of water, divided
■ 5-6 green spring onion shoots, halved
1. Heat the oven to 200˚C|390˚F Lightly oil a baking pan or casserole and center the chicken in the pan. Tie the legs together with butcher's twine if preferred, brush the chicken with olive oil and season with white pepper.
2. For the marinade: finely chop the onion and garlic, or pulse in a mixer to a fine chop. Mix the onion and garlic with the soy sauce, sweet soy sauce, Shao hsing wine, grated ginger, sugar and 1/4 cup|60ml of water. Pour the marinade over the chicken, and spoon it over the chicken a few times. Let the chicken marinate for about one hour, spooning over the marinade from time to time.
3. To cook: Scatter the spring onion shoots over the chicken, add a 1/4 cup|60ml of water to the pan and cover with a lid or foil. Roast the chicken covered for 30 minutes in a pre-heated oven. Then remove the lid, baste the chicken with the marinade and juices and continue to roast uncovered for a further hour or more, basting every 20 minutes or so.
Roast the chicken until the juices run freely and the internal temperature at the thickest part of the thigh is 74˚C|165˚F. Loosely cover the chicken with foil and rest 10 minutes before carving.
Macao Style Roast Chicken Recipe
Prep: 15m | Cook: 1 hr 30m to 1hr 40m | Serves: 3-4 | Easy
Macao style chicken roasted with spring onions, and an onion, ginger garlic and soy marinade.