Hello! I’m Pavelka team member Nick. Previously, I lived in China for over 10 years so I was lucky enough to try lots of different Chinese food and flavours.
I’ve put together this recipe that I learned from my Chinese family (my wife is Chinese) and I’m passing it on to you!
There are many, many different types of Chinese food and this is just one selection of ingredients for roast chicken. I had a lot of fun making this video so I’d love to see if you made the recipe, or have a different version – @pavelkawellness if you share it on Instagram.
Ingredients:
- Light soy sauce
- Dark soy sauce
- Oyster sauce
- Chinese bean curd sauce
- Chinese cooking wine
- Honey
- Red pepper paste. I used gochujang which is actually Korean, because that’s what’s available in supermarkets near me. Red pepper paste is eaten in the North of China but you can use gochujang if that’s available.
- Garlic
- Ginger
- Spring onions
- Optional to serve with – sesame oil
Recipe:
- Combine one spoonful of each ingredient as the video shows. For the honey, be careful to add less than one full spoonful so it doesn’t burn. How much you make in total depends on the size of your chicken, but the ratio is the same.
- Stir, stir, stir the sauce well.
- Prepare the water on the spring onion and ginger.
- Pre-heat the oven to around 160 Celsius depending on how fierce your oven is.
- Cover the entire chicken well with the sauce.
- Wrap well in foil and roast for one hour.
- Take out (with oven gloves), take the foil off (be careful of escaping steam) and cover over a few spoonfuls more of the sauce mix.
- Give another 30 minutes in the oven. During this time, check after 20 minutes and then decide how long it needs to be fully cooked yet still moist. This is where the individual details of your oven, your chicken and your experience comes in!
- When you think it is fully cooked but not burnt, I find that it’s best to turn the oven off and leave the chicken in there (oven door closed) for another 15-20 minutes or so, to ensure it rests and stays moist.