Chinese Roast Chicken

• 1 whole chicken I used a 1.4kg chicken (3 lb.) A bigger chicken would need more marinating and cooking time. A smaller chicken would require less.

For the marinade

• 6 Tablespoons light soy sauce Reduce to 5 Tablespoons if doing the baking powder- salt rub.
• 3 Tablespoons oyster sauce I use Lee Kum Kee brand
• 1 Tablespoon dark soy sauce You can make your own black soy sauce or substitute with sweet soy sauce/ kicap manis (reduce the sugar if you do so)
• 1 Tablespoon Shaoxing wine You can use sake or 1 of these Chinese cooking wine substitutes
• ½ teaspoon Chinese five spice powder Ideally, for the freshest flavor, make your own five spice mix at home. If you can't get it, feel free to omit.
• 1 Tablespoon sugar white or brown suagr work.
• 1 teaspoon salt Omit if rubbing with salt and baking powder later.

For stuffing the chicken

• 2 inch fresh ginger wash, smash with the back of your knife (or a rolling pin), and slice. No need to peel
• 1 whole fresh garlic wash, smash, peel. No need to slice.

Optional rub for extra crispy skin (will include extra 12-24 hours of resting time in the fridge)

• ½ teaspoon baking powder
• 1½ teaspoons salt

Glaze

• 1 Tablespoon honey
• ½ teaspoon dark soy sauce