Peking-inspired Roast Chicken

Place the Whole Chicken on a cutting board, breast-side-down. From the cavity opening up to the neck, cut down each side of the back bone with a pair of kitchen scissors. Discard the backbone. Sprinkle Salt over both sides.

Make the marinade by mixing all ingredients in a large bowl, add chicken and coat both sides with marinade, then let marinate for at least 1 hours, turning over occasionally.

Mix all the sauce ingredients in a small bowl. You will brush this sauce over the chicken later. Preheat oven to 200C.

Using paper towel, pat dry chicken skins. Place on a wire rack in a roasting pan and pour 500 ml water in the pan to prevent the drippings burning. It make a big difference in the cleaning up.

Roast for 30 minutes or until skin is starting to brown. Reduce heat to 180˚C. Keep roasting, brushing the sauce every 10 minutes, for a further 40 minutes or until skin is browned and cooked though.

For the best serving suggestion with the 'Savoury Pancakes' and Vegetables, see my 'Mock Peking Duck'.