Traditionally, the chicken is
marinated with nine herbs, wrapped in parchment paper and aluminium foil
and steamed. Today I tried the roasting method and the taste is really good. I think
the orange and onion gave it the extra oomph!
Ingredients
1 chicken (1 kg)
1 onion
1 orange
1 packet emperor herbal
mix
Wash and let the chicken
sit to drain the water from the cavity
Today I am trying out the claypot
golden phoenix brand which can be used for roasting or steaming
Put the chicken on the aluminium foil
Rub the herbal mix inside and
all over the chicken
Wrap up and leave for 1 to
2 hours
Slice the onion and halve
the orange just before roasting the chicken
Put half the onion into
the chicken cavity
Put the other half on the
foil and place the chicken on it
Squeeze the orange juice
all over the chicken
Stuff the remaining orange
pulp into the cavity
Fold the foil over the
chicken and place in a baking tray
Roast the chicken in a
pre-heated oven at 180 degrees C for 1 hour or until chicken is cooked
Open the foil and let the
skin brown for 5 minutes
When the chicken is cooked
let it rest for 5 minutes to allow the juices to go back into the meat
You can serve it carved
the western way like I did here
Remove the onion from the
cavity and garnish the chicken with it
You can chop it up the
Chinese way
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