Chinese
Soy-Brined Roast Chicken (Asian Style)
Whole roast chicken brined in soy, spices and aromatics for maximum flavour.
Ingredients
- 1 whole chicken (about 1.6–1.8kg)
- 1.5L water
- 75g salt
- 50g sugar
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tbsp black vinegar
- 3 garlic cloves (smashed)
- 5 slices ginger
- 1 tsp Chinese five spice
- Neutral oil, for roasting
Instructions
- In a pot, combine water, salt, sugar, soy sauce, dark soy, oyster sauce, black vinegar, garlic, ginger, and five spice. Bring to a simmer, stir to dissolve, then cool completely.
- Submerge whole chicken in brine and refrigerate overnight (8–12 hours).
- Remove chicken from brine, pat dry and leave uncovered in the fridge for at least 2 hours (this helps dry the skin).
- Preheat oven to 200°C. Rub chicken with neutral oil and place on a rack in a roasting tray.
- Roast for 1 hr 15–20 mins, or until juices run clear and skin is deep golden. Rest 15 mins before carving.
About this dish
The secret to ridiculously juicy roast chicken? A proper overnight brine. This one’s packed with umami and Asian aromatics — soy, oyster sauce, black vinegar, garlic, ginger, and five spice.
The result: golden, burnished skin. Fragrant meat right to the bone. And a pan sauce that basically makes itself.
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