I love Chinatown style roasted chicken(Malaysia version) but to get this type of roasted chicken here in Chinese restaurant is none exist at all!! The only Chinatown style chicken served in authentic Chinese restaurant is soy sauce chicken.The only place I can get this type of roasted chicken is in one of the Malaysia restaurant in Elmhurst,Queens.The problem is the restaurant only serve this type of roasted chicken during weekend and with limited numbers.So in order for me to make this type of roasted chicken at home,I bought a cookbook "Delicacies of ChinaTown" when I visited Malaysia last summer.This recipe is the first recipe I adapted from the cookbook..Enjoy!!
1 whole chicken,about 4-5 lbs,washed and cleaned
1 tsp five spices powder
1 tbsp sugar
1 tbsp salt
1 tbsp "Shaoxing" wine
1 tbsp maltose or sugar or honey
200 ml Chinese rice vinegar
500 ml water
1 cup hot oil
1:Rinse the whole chicken and drain well,use a spoon to pour in marinade mixture into the cavity,rub well all over.Cover with aluminum foil and store in fridge over night.
2:Bring the bathing ingredients to a boil,cook until the sugar is completely dissolve.Hang up the chicken with "S" shape hook,bath the chicken for 5 minutes.
3:Bring the hang whole chicken to basked dry in the sun for 2 hours.(I just hang the chicken in door over the sink bcos the outdoor temperature is about 40 F or 5 C)
4:Placed the whole chicken over a tray lined with aluminum foil in preheated oven at 200C or 400F.Roast the chicken for 45 minutes to 1 hour.While chicken is roasting ,heat 1 cups of oil in a small pot.
5:Remove the chicken from oven and hang up again using the "S" hook,bath the chicken with hot oil until the skin is golden brown and crispy.
(the surge of heat from the hot oil will result in a really crispy and brown skin and deliciously succulent meat)
6:Let the chicken rest for 10 minutes before cut and serve.