Cantonese Style Roast Chicken


Cantonese Style Roast Chicken


1 small chicken (about 1.5kg)
2 blocks of red beancurd)
2 cloves of garlic (finely chopped)
1 small piece of ginger (finely chopped)
1 stalk of spring onion (sliced)
2 Star Aniseed


1.Mash the red Beancurd with 1 tbsp of sugar, tsp of salt, 2 tbsp of Shaoshing wine and 1 tbsp of dark soy sauce into a paste.
2.Mixed chopped garlic, ginger, spring onion and star aniseed with the paste.
3.Stuff of the paste inside the chicken and use a bamboo skewer to stitch the chicken end skin together.
4.Rub the remaining paste evenly, all over the chicken.
5.Refrigerate for 6-8 hours.
6.Pre-heat oven at 200c. Roast chicken on top of a rack with a tray underneath for 40mins.
7.Remove from oven and cool down for ten mins.
8.Cut chicken in halves. Stuffing can be used for dipping.

Ready to Serve