Roasted Chicken Rice / 烧鸡饭 / 鶏飯

Food is the only "tradition" that I could pass down to my boys now. I am trying my best to introduce them to the dishes I grew up with. To many Japanese, the only chicken rice they know is Hainanese chicken rice. The other day I cooked them chicken rice with the fried chicken, and roasted chicken rice this time. 

Marinate the chicken overnight not only for the flavors in the marinade to penetrate, it helps tenderise the meat too. If you don't want to have the rice, just serve the roasted chicken with your preferred side dishes.

Roasted Chicken / 鶏肉丸焼き(中華風) / 烧鸡

Ingredients (4 servings):

1 small chicken, about 1kg

1 cucumber, sliced

A:

    ½ tsp salt

    ½ tsp coarsely ground black pepper

    ½ tsp five-spice powder

B:

    ½ tsp salt

    1 tbsp shaoxing cooking wine

    1 tbsp oyster sauce

    1 tbsp light soy sauce

    1 tsp dark soy sauce 

Methods:

1. Clean and pat dry the chicken with a paper kitchen towel.
2. To season the chicken, rub the cavity with A. Then, rub the surface with B. 
3. Keep in the refrigerator overnight.  
4. The next day, remove the chicken from the refrigerator. Save the marinade for brushing use later. 
5. Boil a pot of water, you may also use a kettle. Pour the hot water over the whole surface of the chicken. Put it on a rack to dry, 1-2 hours.
6. Preheat the air-fryer at 180°C, put in the chicken then turn the temperature down to 160°C.
7. Brush the chicken with the marinade, bake for 20 minutes. 
8. Repeat step 7.
9. Turn the chicken over and brush with the marinade. 
10. Continue to bake for 20 minutes or until the whole surface is nicely browned. It takes about 60 minutes in total.
11. Remove from the air-fryer, allow to cool before serving.

｜年菜系列｜烤鸡｜

For the rice and chili sauce, please refer to the Hainanese Chicken Rice recipe on my blog. For a quick chicken rice fix, I strongly recommend you to try out this One Pot Chicken Rice recipe. It is not only quick, but taste good too.

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