4 Easy Steps to Achieve a Pecking Duck Style Roast Chicken

Ingredients

• 1.5-2 kg Whole Chicken (cleaned, patted dry)
• 2 tbsp Rock Salt (coarse sea salt)
• 2 cups Water (boiling)
• 3 tbsp Naturally Brewed Soy Sauce (light soy sauce)
• 2 tbsp Rice Wine (Chinese cooking wine (Shaoxing))
• 1 thumb-sized clove Garlic (peeled and minced (≈1 tbsp))
• 1 thumb-sized piece Ginger (peeled and minced (≈1 tbsp))
• 1 tbsp Sesame Oil (to brush before roasting)
• 1 tsp Salt (regular table salt)

Instructions

1. Salt Rub

   Rub an ample amount of rock salt all over the chicken, making sure to coat the cavity and skin thoroughly.

   Time: PT5M

2. Rinse

   Rinse the chicken under cold running water to remove excess salt, then pat dry with paper towels.

   Time: PT2M

3. Boiling‑Water Shock

   Bring a pot of water to a rolling boil and carefully pour the boiling water over the entire chicken, allowing the skin to tighten.

   Time: PT3M

4. Prepare Flavor Sauce

   In a bowl, combine the soy sauce, rice wine, minced garlic and minced ginger. Mix until well blended.

   Time: PT5M

5. Apply Sauce

   Using the kitchen brush, coat the chicken evenly with the soy‑ginger mixture, ensuring every part of the skin is covered.

   Time: PT3M

6. Overnight Air‑Dry

   Place the chicken uncovered on a wire rack set over a tray and refrigerate overnight (at about 4°C) to let the skin fully dry.

   Time: PT8H

   Temperature: 4°C

7. Final Oil Brush

   Mix sesame oil with a pinch of salt and brush the entire chicken one more time before roasting.

   Time: PT2M

8. Roast

   Preheat the oven to 180°C. Roast the chicken on the wire rack for 1 hour to 1 hour 30 minutes, or until the internal temperature reaches 74°C (165°F).

   Time: PT1H15M

   Temperature: 180°C

9. Check Doneness

   Insert the kitchen thermometer into the thickest part of the thigh; it should read at least 74°C (165°F).

   Time: PT0M

10. Rest

    Remove the chicken from the oven, tent loosely with foil, and let it rest for 10 minutes before carving.

    Time: PT10M

Nutrition Facts

Calories

500

Protein

35g

Carbohydrates

5g

Fat

35g

Fiber

0g