Mate, thank you for your video. I did it! I followed your instructions and I am now a SUPERHERO with the family. Wow! I can't believe it worked. (I'm not a very good cook). Thank you for sharing. And YES to any one out there, you MUST dry the chicken in the fridge for 24 hours. Love from Australia. xx
I just want to say thank you. I tried this recipe and it was very nice, especially the marinade. I didn’t bake as long, just 1 hour and it was perfectly cooked and juicy.
May I give a tip on how to losen the skin from the chicken in a easier way ? If you do not wish to puncture the skin, better use a spoon (bottom side up) instead of a knife....Love the dish gonna make it soon. Thank you.
I never understood the reason for letting the chicken sit in the refrigerator for 24 hours, but now it makes a lot of sense. Looking forward to trying this recipe.
Wow! I love roasted Chicken.....but this is Next Level! I trained as a Chef as a teen, and changed Careers in my thirties.....never gave up the pursuit of perfect Chicken Pork, Lamb or Beef This is Perfect Chicken
I love chestnuts, and I remember HongKong they roast them on a huge frying fan that also contain " buhagin ) or ashes and they roast them on that big roasting pot,how I wished I could have had eaten a lot.
I love All your recipes.As well as the simple and practical methods you exhibit for us.I use my fingers instead of a knife.To loosen chicken skin from breast and back.This for me is gentler with less chance of tearing a hole.Thank you for your work.
That roast chicken sure looks good n must have tasted good too, judging from the marinade N the marinating/drying time in the refrigerator.Wow, must try.Surely better than my usual roast chicken(haha,, no crispy skin😁
Thank you for clearing up a life long confusion. Now I know why chicken and duck is hung up at asia kitchens. Can't wait to try this recipe. Thank you kindly, Chef 😁
Great demonstration! I’m intrigued to try the dry chicken method whether I do a Chinese flavor or not. Though I’m wondering how a dried chicken would come out roasted in the crock pot.
Thanks for sharing your recipe I will surely make this one and I will get back with you to let you know how it turned out have a nice day take care stay safe
Chinese five spices are commonly a mixture of star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds, but some manufacturers use other spices too. Get the store bought ready-made type instead of making it, just like most of the Chinese restaurants.
Hello Sir, thank you for taking the time to shoot this recipe. What is the reason for the initial drying of the chicken skin before applying a wet marinade to it and letting it dry a second time please?
Hi Kaos J, We would like to keep the skin as dry as possible in order to make it crispy. Although the initial drying already make dry enough, but the marinade will make it a little wet again. This is the common method that we use. I can see that you (and I) may want to just make it dry only once after marination. I think it will work well in theory and simplify the process. Personally I have to try that but there is always room for improvement. I may want to try that the next time. Thanks for your constructive comment.
Its pointless. Probably learned it from someone and is going through the motions. Also leaving raw chicken hanging for 2 hours or more is potentially harmful according to the USDA.
You can get the recipe by following this link to my blog post: tasteasianfood.com/roast-chicken-recipe-chinese/ There are many more details in this article which is not possible to include in this short video. Thanks.
Once again, your video is very nicely done and you explained clearly the purpose of each step. I hope your book that contains the Authentic Wanton has been published and is well received. On this video, my only disappointment is that you did not show the chicken being cut so that we can see how crispy the skin has turned out and how moist the meat under the skin is. It would be good to be able to see these. But all the same, well done and thank you for posting and sharing this recipe.
Am curious how you cook the chicken in your restaurant... do you make it in a big oven and put some chicken all together? How do you adjust for the temperatur and time for cooking? Is it the same with the individual oven like in the video?
Am interested in openning a small food counter and put the roast chicken on the menu, what degree of temperature is needed and how long they cooked in the oven ?
@@vidarta1 My method: 1. Breast side down for 150 min at 230 C, then continue for 60 min at 165 C. 2. Breast side up for another 30 minutes. 3. The exact temperature depends on the oven, so you need to try out your. 4. It is done when, there is clear juice, the joint of the drumsticks become loose, flesh separate from the bone easily.
I had a fresh chicken from our backyard that had a wound so it had to be culled anyway but after plucking we noticed the skin is damaged because of that fleshwound ( it penetrates very deep and the chicken is having various damage on its skin , can we still use it to roast it this style or do we need a chicken with a good skin ??? we have it on a hook now to let the meat ' die ' and it will be dry anyway too so we aren't sure we can roast it like this , also because the skin is very fragile we are having wholes if marinated ... Can U please let us know ? thank you
Taste of Asian Food ... I loves Chinese food! I will try it next month. Can you gave me a meat fried rice recipe? I can eat Chinese food till my belly popped
Chinese five spices are commonly a mixture of star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds, but some manufacturers use other spices too. Get the store bought ready-made type instead of making it, just like most of the Chinese restaurants.
Those on the plate is the marinate and water used to wash the chicken. The juice of the chicken is in the meat itself, not on the plate. Once it is cooked, the meat will turn tender.
it is sad, or rather annoying that the background music is louder than your voice, we need to hear you clearly rather than the background sound. A change of background sound would not be bad either.
@@TasteofAsianFood You actually don't need music at all. It's hard to follow the directions with very fast and loud music. Try watching Food Wishes as an example... no music - just very clear audio and photography.
@@MLife1972 You are absolutely correct. This video was made a while ago. I have not include any music at all for all my new videos. Thank you for your feedback.
Thanks for sharing this wonderful recipe . I must try it on our upcoming Vietnamese New Year party 2017 and I am sure everybody will love it. Thanks Chef .
@@TasteofAsianFood OK thank you :D Yes, I have a Hamilton beach counter top oven. I can fit a chicken or roast into it. It is very simple. No fancy controls.
Dear sir, the way you explain how to roast a chicken or duck ... i like it when it become redish ..what make that the chicken become redish color? did it mix with red food coloring and the black soy sauce togèther? Please explaine this.. i like it when its redish color..
Wauw. I will try this. It is not do difficult. I dont have a tool to hang the chicken so I will hang it for Two ours more in a foodcan. Love ur teaching. Plz tell us the chau mein recipe .God bless uu
Chinese five spices are commonly a mixture of star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds, but some manufacturers use other spices too. Get the store bought ready-made type instead of making it, just like most of the Chinese restaurants.
Lisa Lisa Thanks for your interest in my recipe. This recipe is for roast chicken but you can deep fried it instead. It will not turn out the same way as I did, but it will be equality crispy too.
Your chicken cooked look real good. Thanks ! And can you tell us, where is your restaurant, I mean can you give us the address of the restaurant you were working.
Can we skip soy sauce or use some soy sauce alternate. Soy sauce contains gluten and since Iam allergic to gluten. I can't consume soy sauce or any product with gluten
Chinese five spices are commonly a mixture of star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds, but some manufacturers use other spices too. Get the store bought ready-made type instead of making it, just like most of the Chinese restaurants.
Cinnamon , star anise, fennel seed, ground pepper, cloves. Some company produces with other combinations. You can get it at the Asian grocery shop, Normally Chinese restaurant will buy the ready make one too for roast chicken and other dishes,
Chinese five spices are commonly a mixture of star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds, but some manufacturers use other spices too. Get the store bought ready-made type instead of making it, just like most of the Chinese restaurants.
The Makeup Daddy No. I use the commercial oven in my restaurant， but just want to show a small oven can do the job too, as this is meant for homemaker s.
KnifeCrazzzy This is not the every day dish for sure. There are specialty restaurants that only sell roast chicken, roast pork and rice in Asia. You can make it at home for a special occasion.
Chinese five spices are commonly a mixture of star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds, but some manufacturers use other spices too. Get the store bought ready-made type instead of making it, just like most of the Chinese restaurants.
Chinese five spice powder is the combination of cloves, star anise, cinnamon, Fennel and peppercorns. However, there are variations depends on the manufacturer. You can buy off the shelf as it is not worth the time to make your own. Most of the restaurants do that too.
Wow. So many thoughts. 110% effort, 60% results. I cannot believe that someone who owns or works in a restaurant would do a chicken this way. So many opportunities to throw in some tips and 'hacks', but instead, let's go in circles. How does that chicken cook through before the outside is burnt? Commercial oven VS a toaster? Huh? Why compare a giant apple to a clementine? Why not do this is a home oven? I don't have the desire to type out all my thoughts. I am so baffled.
Mate, thank you for your video. I did it! I followed your instructions and I am now a SUPERHERO with the family. Wow! I can't believe it worked. (I'm not a very good cook). Thank you for sharing. And YES to any one out there, you MUST dry the chicken in the fridge for 24 hours. Love from Australia. xx
Thanks for trying the recipe and glad to know that it worked.
I just want to say thank you. I tried this recipe and it was very nice, especially the marinade. I didn’t bake as long, just 1 hour and it was perfectly cooked and juicy.
Thanks for the recipe. I tried it earlier without honey and it tasted like the ones you get from Chinese wedding dinners. Keep up the good work!
May I give a tip on how to losen the skin from the chicken in a easier way ? If you do not wish to puncture the skin, better use a spoon (bottom side up) instead of a knife....Love the dish gonna make it soon. Thank you.
That's great tips. Thank you so much 😊
I never understood the reason for letting the chicken sit in the refrigerator for 24 hours, but now it makes a lot of sense. Looking forward to trying this recipe.
Wow! I love roasted Chicken.....but this is Next Level! I trained as a Chef as a teen, and changed Careers in my thirties.....never gave up the pursuit of perfect Chicken Pork, Lamb or Beef
This is Perfect Chicken
Awesome thanks for Sharing your great knowledge in cooking..
I love chestnuts, and I remember HongKong they roast them on a huge frying fan that also contain " buhagin ) or ashes and they roast them on that big roasting pot,how I wished I could have had eaten a lot.
Kwan, yr methods are simple and they give traditional tastes.
Thanks.
I love All your recipes.As well as the simple and practical methods you exhibit for us.I use my fingers instead of a knife.To loosen chicken skin from breast and back.This for me is gentler with less chance of tearing a hole.Thank you for your work.
interesting, for Chinese Crisky skin chicken, usually, the chef will use syrup mixed with red vinegar and sugar, but honey should taste good too
Love your program however I use dessert spoon it is easier n safer than using a knife to seperate the skin from the meat.
Yummy thank you for sharing this recipe, I even went to your page , you are my new teacher in making lovely roast chicken. LOVE from Fiji
Ĺa0
@@NatmaineShow ¹
Good food .thanx
Looking very nice ur recipes
That roast chicken sure looks good n must have tasted good too, judging from the marinade N the marinating/drying time in the refrigerator.Wow, must try.Surely better than my usual roast chicken(haha,, no crispy skin😁
I will surely try this at my shop now I got perfect one after watching so many videos
Happy to know that my Chinese roast chicken video helps :)
Thank you Sifu
It’s a treat t hv REAL instructions dat WORK!
Thank you for sharing your recipe.
I leave the clean chicken in the fridge uncovered for 3 hours. It dries up very well.
nice great video!
Hi 🤗 it's Hunger Solutions here 🤝 stay connect 😊 keep sharing 👩🍳
That was a awesome very clear practical salute
You are welcome :)
Thank you for sharing, Sir. I wish you all the best and God bless you.
You are welcome, and I hope you will like this recipe.
Your channel is awesome! Good, detailed cooking instructions. 👍👍👍👍👍 will try this. Love your recipes.
Thank you very much good idea
👍👍👍 Thank you. 😍
Thank you for clearing up a life long confusion. Now I know why chicken and duck is hung up at asia kitchens. Can't wait to try this recipe. Thank you kindly, Chef 😁
baadshah hai You're welcome. Hope you will like the roast chicken.
baadshah hai
thank you for the TIPS and TRICKS i luv it
Enjoy the roast chicken. You are welcome.
Looks very good. Thanks for the tip.
Great tutorial. I will try this. Thanks for sharing
You are welcome. Hope you enjoy the roast chicken.
Wow... Thanks for the tutorial.
Great demonstration! I’m intrigued to try the dry chicken method whether I do a Chinese flavor or not. Though I’m wondering how a dried chicken would come out roasted in the crock pot.
Thanks for sharing your recipe I will surely make this one and I will get back with you to let you know how it turned out have a nice day take care stay safe
Can you tell me please what is the ingredients of five recipes
Chinese five spices are commonly a mixture of star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds, but some manufacturers use other spices too. Get the store bought ready-made type instead of making it, just like most of the Chinese restaurants.
@@TasteofAsianFood thanks
Class
Very Informative !;)
Thanks for watching and hope you will enjoy the roast chicken.
@@TasteofAsianFood keep on Cooking po greetings from PH
Looks delicious. Thank you for sharing
thanks bro👍🏻👍🏻👍🏻
Hey thanks I sure will try this recipe!
Lovely. Hope my video is clear enough. Please get the recipe by following the link to my recipe page. It is in the text below the video.
Hello Sir, thank you for taking the time to shoot this recipe. What is the reason for the initial drying of the chicken skin before applying a wet marinade to it and letting it dry a second time please?
Hi Kaos J, We would like to keep the skin as dry as possible in order to make it crispy. Although the initial drying already make dry enough, but the marinade will make it a little wet again. This is the common method that we use.
I can see that you (and I) may want to just make it dry only once after marination. I think it will work well in theory and simplify the process. Personally I have to try that but there is always room for improvement. I may want to try that the next time. Thanks for your constructive comment.
Its pointless. Probably learned it from someone and is going through the motions. Also leaving raw chicken hanging for 2 hours or more is potentially harmful according to the USDA.
Looks sooo good… must try.
Thank you for sharing.
How much salt should be used?
You can get the recipe by following this link to my blog post:
tasteasianfood.com/roast-chicken-recipe-chinese/
There are many more details in this article which is not possible to include in this short video. Thanks.
awesome, thank you :)
very good
Thanks. Glad to know you like it.
Love my Chinese food especially the pork
Hello sir , can you make a video about receipe to cook chicken tight
I have one video for chicken thigh. It is a bit western but hope you like it.
ua-cam.com/video/A1AD6kmL7mw/v-deo.html
Excellent idea of the tin can chicken stand! But the music is far too dominant - why do we need it?
Nice
Loved the instruction and the chicken is beautiful❤️ Music way too loud and very annoying.
I hear you and my latest videos are with little or no music :)
Once again, your video is very nicely done and you explained clearly the purpose of each step. I hope your book that contains the Authentic Wanton has been published and is well received.
On this video, my only disappointment is that you did not show the chicken being cut so that we can see how crispy the skin has turned out and how moist the meat under the skin is. It would be good to be able to see these. But all the same, well done and thank you for posting and sharing this recipe.
Thank you Fortree Eclat for your kind words :)
thank you for your time..i will try this..
You are welcome Adelita.
Wow i will try it, its look so easy and nyummy
Thank you. Please try and hope the roast chicken turns out fabulous.
Am curious how you cook the chicken in your restaurant... do you make it in a big oven and put some chicken all together? How do you adjust for the temperatur and time for cooking? Is it the same with the individual oven like in the video?
We use a bigger oven which can fit 4 chickens. It is the same as in the video but the temperature of the larger oven is more even.
Am interested in openning a small food counter and put the roast chicken on the menu, what degree of temperature is needed and how long they cooked in the oven ?
@@vidarta1
My method:
1. Breast side down for 150 min at 230 C, then continue for 60 min at 165 C.
2. Breast side up for another 30 minutes.
3. The exact temperature depends on the oven, so you need to try out your.
4. It is done when, there is clear juice, the joint of the drumsticks become loose, flesh separate from the bone easily.
I loved your video. BUT... the music throughout is very distracting. I want to be able to focus on the instructions.
Noted
I had a fresh chicken from our backyard that had a wound so it had to be culled anyway but after plucking we noticed the skin is damaged because of that fleshwound ( it penetrates very deep and the chicken is having various damage on its skin , can we still use it to roast it this style or do we need a chicken with a good skin ??? we have it on a hook now to let the meat ' die ' and it will be dry anyway too so we aren't sure we can roast it like this , also because the skin is very fragile we are having wholes if marinated ... Can U please let us know ? thank you
When you roast the chicken when the skin is dry, it will be very crispy.
Yummy 😋 you made me so hungry 😂omg
Thanks for watching. Try it out and hope you will like this roast chicken.
Taste of Asian Food ... I loves Chinese food! I will try it next month. Can you gave me a meat fried rice recipe? I can eat Chinese food till my belly popped
@@coppertone29ferdinandburke11 I do upload a shrimp fried rice video yesterday. Not meat but hope you like it.
ua-cam.com/video/wkm6UEzCE1Q/v-deo.html
Thanks for this recipe I've been looking for it for so long I'm going to try soon and let you know how it will come out It looks so good
Thanks for trying the roast chicken recipe. Hope it turns out delicious.
I am trying this right now! My chicken is drying.
If it's getting dry baste it with oil... and/or turn oven down 5 to 10 degrees
Thanks you for this recipe your style is perfect!
Thank you. You are welcome 😋
Wish to know what are these spices please thanks
Chinese five spices are commonly a mixture of star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds, but some manufacturers use other spices too. Get the store bought ready-made type instead of making it, just like most of the Chinese restaurants.
Ouch for the chicken😖
The chicken is quite dry now so I’m going to lay it on the plate full of chicken juice… Really?
Those on the plate is the marinate and water used to wash the chicken. The juice of the chicken is in the meat itself, not on the plate. Once it is cooked, the meat will turn tender.
it is sad, or rather annoying that the background music is louder than your voice, we need to hear you clearly rather than the background sound. A change of background sound would not be bad either.
Rosanna Graham Fully aware and thanks. I have minimize the background and use a better mic in my recent video.
@@TasteofAsianFood You actually don't need music at all. It's hard to follow the directions with very fast and loud music. Try watching Food Wishes as an example... no music - just very clear audio and photography.
@@MLife1972 You are absolutely correct. This video was made a while ago. I have not include any music at all for all my new videos. Thank you for your feedback.
Hè doesnt know what hè wants.
Honestly, I did not even hear it. I was more fixated on this amazing way to roast the chicken .
Thanks for sharing this wonderful recipe . I must try it on our upcoming Vietnamese New Year party 2017 and I am sure everybody will love it.
Thanks Chef .
Lynn Phi Glad that you like the roast chicken. Thanks.
Chinese do not use oven to do chicken like this, we put hot oil over it, not deep fry
It’s easier if using fingers to separate skin
Kwan, where is yr restaurant? Wold like to visit it.
I worked in Bakeroni Café. This UA-cam channel is my personal endeavor, which means there is a different menu at where I work.
Great recipe. Thank you!
Will try.
Thank you Andrey. Enjoy the roast chicken!
would it be nice to put some dressings in the chicken?
What type of oil are you brushing on it?
I have the same type of oven :-)
You can use any oil with a neutral flavor. As for the oven, it is one of the cheapest with basic control.
@@TasteofAsianFood OK thank you :D
Yes, I have a Hamilton beach counter top oven. I can fit a chicken or roast into it. It is very simple. No fancy controls.
Hello there?? I like your oven where can I purchase it?
It is a very basic one. Nothing fancy. I purchase it in Kuala Lumpur, where I live. You can get any similar one at where you are.
Dear sir, the way you explain how to roast a chicken or duck ... i like it when it become redish ..what make that the chicken become redish color? did it mix with red food coloring and the black soy sauce togèther? Please explaine this.. i like it when its redish color..
I did not put any coloring in the process. It is the natural color after roasting, perhaps due to the soy sauce and some five spice powder.
Background noise is a bit disturbing
Very disturbing and useless indeed. I have stop adding any music to all the newer videos, base on feadback from my viewers.
Wauw. I will try this. It is not do difficult. I dont have a tool to hang the chicken so I will hang it for Two ours more in a foodcan. Love ur teaching. Plz tell us the chau mein recipe .God bless uu
Joop Brugman Here is the Chow Mein recipe on my blog, but I do have the video. Hope it is useful to you.
tasteasianfood.com/chow-mein-recipe1/
What are the 5 spices?
Chinese five spices are commonly a mixture of star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds, but some manufacturers use other spices too. Get the store bought ready-made type instead of making it, just like most of the Chinese restaurants.
Great recipe. May i know can i deep fried the chicken instead of using oven? tks
Lisa Lisa Thanks for your interest in my recipe. This recipe is for roast chicken but you can deep fried it instead. It will not turn out the same way as I did, but it will be equality crispy too.
I love watching your videos! Warm greetings from Holland :)
Lekkere recepten hè ?
Ik kijk ook heel vaak 😋
@@jelle8555 Jazeker! Jij weet wat lekker is :) Geniet van al het lekkere eten!
Your chicken cooked look real good. Thanks ! And can you tell us, where is your restaurant, I mean can you give us the address of the restaurant you were working.
Kuala Lumpur 😊
PERHAPS USING COMPRESSED AIR LIKE IN PEKING DUCK TO SEPARATE THE SKIN??
Can we skip soy sauce or use some soy sauce alternate. Soy sauce contains gluten and since Iam allergic to gluten. I can't consume soy sauce or any product with gluten
Sure please make changes to suit your need.
wat is the 5 spices,without telling it the clip is not complete.
Chinese five spices are commonly a mixture of star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds, but some manufacturers use other spices too. Get the store bought ready-made type instead of making it, just like most of the Chinese restaurants.
@@TasteofAsianFood thank you for the info sir.
Thank you
Thanks for watching and hope you will enjoy the roast chicken.
👌💚🌹🌹
2:48;
What are these 5 spices?
Wish to learn them.
Cinnamon
, star anise, fennel seed, ground pepper, cloves. Some company produces with other combinations. You can get it at the Asian grocery shop, Normally Chinese restaurant will buy the ready make one too for roast chicken and other dishes,
I will say star Anise, cinnamon and a bay leaf for the minimum...if you have fennel seeds also then great!
Lobster Cantonese yummy
Taste of Asian Food. The audio is very boomy. Difficult listening.
Thanks for letting me know. I will make improvements in the new videos.
What 5 recipes powder can i know the ingredients tq
Chinese five spices are commonly a mixture of star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds, but some manufacturers use other spices too. Get the store bought ready-made type instead of making it, just like most of the Chinese restaurants.
well chef i do that all in 2 hours in my oven
Thanks for watching and nice to know that you make the roast chicken :)
Was this video to promote the portable oven?
The Makeup Daddy No. I use the commercial oven in my restaurant， but just want to show a small oven can do the job too, as this is meant for homemaker s.
That Chinese brain to put the dried chicken into the wet plate again..bravo bravo
🤣😂😅😇😇
Really liked this thank you. How often is this made traditionally?
KnifeCrazzzy This is not the every day dish for sure. There are specialty restaurants that only sell roast chicken, roast pork and rice in Asia. You can make it at home for a special occasion.
Hi chef.. whats do ya mean five spice..? Can u name it chef😉
Chinese five spices are commonly a mixture of star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds, but some manufacturers use other spices too. Get the store bought ready-made type instead of making it, just like most of the Chinese restaurants.
Why did you not call me to taste it??
Chef KP you are Malaysian? I think your microwave might have given away a hint hehehe ^_^
Correct. Good guess 😊.
if I may asked..what is '5 spices'?
Chinese five spice powder is the combination of cloves, star anise, cinnamon, Fennel and peppercorns. However, there are variations depends on the manufacturer. You can buy off the shelf as it is not worth the time to make your own. Most of the restaurants do that too.
Wow. So many thoughts.
110% effort, 60% results.
I cannot believe that someone who owns or works in a restaurant would do a chicken this way.
So many opportunities to throw in some tips and 'hacks', but instead, let's go in circles.
How does that chicken cook through before the outside is burnt?
Commercial oven VS a toaster?
Huh? Why compare a giant apple to a clementine? Why not do this is a home oven?
I don't have the desire to type out all my thoughts.
I am so baffled.
new subscribe
Where is your restaurant.?
Kuala Lumpur, Malaysia 😊
Thanks bro
He says keep the chicken dry then puts the chicken back into the chicken blood 🤔