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Peking-style chicken

Peking-style chicken

A star rating of 4.3 out of 5.12 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus marinating time
  • Easy
  • Serves 6

Give the Sunday roast an Asian twist with this crispy-skinned Peking chicken recipe

Nutrition: per serving
NutrientUnit
kcal235
fat14g
saturates5g
carbs5g
sugars5g
fibre0g
protein21g
salt2.26g
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Ingredients

  • 1 orange
  • 5 tbsp soy sauce
  • 3 tbsp dry sherry
  • 1 tsp Chinese five-spice powder
  • 4 garlic cloves
  • thumb-sized piece fresh root ginger
  • 1 ½kg whole chicken
  • 2 tbsp honey

Method

  • STEP 1

    Pare the zest from the orange in thick strips then mix with the soy sauce, sherry and fivespice powder in a large food bag. Bash the garlic cloves and ginger with the back of a knife to bruise them, then add to the bag and give everything a good mix. Put the chicken in the bag, rub the marinade all over the flesh then leave to marinate in the fridge for at least 3 hrs, overnight ideally.

  • STEP 2

    Heat oven to 190C/fan 170C/gas 5. Remove the chicken from the marinade (keep it for later). Halve the orange and put both halves inside the cavity along with the bashed ginger and garlic from the marinade. With the chicken sitting on a rack in the sink, pour a kettleful of boiling water over it. Pat completely dry with kitchen paper. Set the chicken on its wire rack over a roasting tray and roast for 50 mins per kg or until the juices run clear when the thigh is pierced with a skewer.

  • STEP 3

    Strain the marinade into a pan along with the honey. Bring up to the boil then simmer for a couple of mins. Just before serving, turn the oven up as high as it will go. Brush some of the marinade all over the chicken. Return to the oven and cook until the chicken is crisp and browned. This will only take a couple of mins. Leave to rest, uncovered, for 5 mins. Serve with the remaining warmed marinade, some plain rice and bok choi or spinach stirfried with a little garlic and oyster sauce.

RECIPE TIPS
FOR WONDERFUL CRISPNESS

Try pouring boiling water over the skin just before cooking.

Recipe from Good Food magazine, October 2007

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Overall rating

A star rating of 4.3 out of 5.12 ratings
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