Chinese-style Roast Chicken
The holidays season might be over but for those celebrating Lunar New Year, the festive season has just begun. (The year of Dragon falls on January 23, 2012.) Walk down the aisles of Asian grocery stores, especially Chinese, Korean, and Vietnamese here in the United States, you’ll see lots of Lunar New Year goodies out on display. This year, I’m going to share a series of delicious Chinese New Year recipes so you’ll be able to prepare a full course Chinese menu with my recipes!
Chicken is a must-eat during Chinese New Year. Whole chicken is especially auspicious and it’s prepared for prayers to the ancestors in traditional Chinese homes. While regular boiled or steamed chicken is a common dish to serve, I’m partial to roast chicken, especially Cantonese BBQ style. My roast chicken is the kind you would get at Chinatown. There are certain techniques and secret ingredients involved to get to the desired taste and texture. I marinated the chicken overnight, and then air dry it for a few hours before roasting. I also created a special concoction for the skin to ensure crispiness. The best part of the roast chicken is the juice seeping out during the roasting process; drizzle the juice on steamed rice while you sink your teeth into the moist and tender pieces of chicken. This Chinese-style roast chicken is simply delicious and imparts the signature “腊” (Cantonese BBQ) aroma and flavors. You definitely have to check out my secret Chinese roast chicken Recipe.
Lunar New Year celebration lasts for 15 days, so below are more chicken recipes to whet your appetite. Also, don’t forget that I have 80+ Chinese recipes in my cookbook “Easy Chinese Recipes.” Pick up a copy today and celebrate Dragon year with scrumptious and authentic Chinese food. You can also refer to this Chinese recipes index on Rasa Malaysia.
| Soy Sauce Chicken | Sichuan Roasted Chicken |
| Steamed Chicken in Lotus Leaf | Sichuan Roasted Chicken |
(Click Page 2 for the Chinese-style Roast Chicken Recipe)
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