Poor Man’s Peking Duck (Peking Roast Chicken)

I absolutely adore Peking Duck. The crispy skin, the juicy meat and all the flavours that the Sichuan region of China have given us. Sadly, getting duck on a regular basis can be pretty darn taxing on the wallet. I wanted to make a Peking dish that would be cheap enough for me to do at least once a month. So, I decided why not make Peking Chicken?

  • 1 roasting chicken, giblets removed
  • 3 tbsp soy sauce
  • 1 1/2 tbsp honey
  • 1/2 tsp Chinese 5 Spice
  • 1/2 tsp sesame oil (or normal oil if you don’t have)
  • pinch of salt and pepper
  • 4 garlic cloves, peeled, smashed and chopped
  • 1 inch piece of ginger, bruised and sliced
  • 1 slice of bread, toasted and crumbed (or cup of store bought breadcrumbs)
  • 1 onion, finely chopped
  • 1 egg
  • 1/2 tsp Chinese 5 Spice
  1. Wash the chicken and pat dry with some kitchen towel. Cut off any bulges of fat but leave as much skin on as possible.
  2. Mix together the soy, honey, spice, oil, salt and pepper in a bowl and then massage into the skin all around the bird and pour some into the cavity. Place the ginger and garlic into the cavity. Allow the bird to marinade for a few hours or overnight if possible. (Flip the chicken over in the marinade once or twice during this time.
  3. Remove chicken from marinade and allow to air dry for at least 30 mins. You can help the process along by placing in front of a fan or patting the skin with some kitchen towel.
  4. Set oven to 200C (place the wrack quite low in your oven)
  5. Prepare the stuffing by mixing the bread crumbs, onion and spice together with the garlic and ginger from the cavity. (Scoop out with a spoon). Roughly beat the egg and add. Mix the stuffing well and season. Stuff the chicken cavity.
  6. Place bird in a lined roasting dish and into the oven for about 35 minutes. The skin will go dark brown and crispy but should not burn.
  7. Remove and turn the bird over and roast for another 10-15 minutes.
  8. Carve up and serve with rice or baked potatoes.

This bird came out succulent and crispy on the outside! Absolutely delicious. I didn’t even manage to cook any rice because my boyfriend and I ended up just nibbling on the legs and wings – we just couldn’t help ourselves! The skin comes out like crackling and it is sweet and flavourful.

Enjoy and be happy!

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