This Shiu Ng Heung Gai is a classic Cantonese-style roasted chicken that delivers incredible depth of flavor. The chicken is marinated in a fragrant blend of five-spice powder, fresh ginger, garlic, and soy sauce, allowing the spices to penetrate the meat thoroughly. When roasted, the skin becomes beautifully crisp and golden brown, while the inside remains moist and tender. It&# 226;ÂÂs a comforting dish perfect for family dinners or gatherings. The balance of savory soy and warm spices makes it a standout centerpiece. Simple ingredients create a sophisticated result that rivals restaurant-quality dishes. Enjoy it hot from the oven or at room temperature for a unique texture contrast.
Shiu Ng Heung Gai (Oven Roasted Spiced Chicken)
Description
This Shiu Ng Heung Gai is a classic Cantonese-style roasted chicken that delivers incredible depth of flavor. The chicken is marinated in a fragrant blend of five-spice powder, fresh ginger, garlic, and soy sauce, allowing the spices to penetrate the meat thoroughly. When roasted, the skin becomes beautifully crisp and golden brown, while the inside remains moist and tender. It&# 226;ÂÂs a comforting dish perfect for family dinners or gatherings. The balance of savory soy and warm spices makes it a standout centerpiece. Simple ingredients create a sophisticated result that rivals restaurant-quality dishes. Enjoy it hot from the oven or at room temperature for a unique texture contrast.Ingredients
Directions
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Preheat oven to 350ðF (175ðC).
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Wash chicken pieces thoroughly and pat completely dry with paper towels.
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In a large shallow dish, whisk together light soy sauce, peanut oil, and Chinese wine or dry sherry.
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Crush the garlic clove with salt into a pulp, then stir into the soy mixture along with grated ginger and five-spice powder.
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Place chicken pieces in the marinade, turning to coat all sides evenly.
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Cover the dish and refrigerate to marinate for at least 1 hour.
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Remove chicken from the marinade and arrange in a single layer in a roasting pan.
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Spoon about 2 tablespoons of the remaining marinade over the chicken.
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Roast in the preheated oven, basting every 20 minutes with the marinade.
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Roast until the skin is brown and crisp and the meat is cooked through.
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Serve hot or at room temperature.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 147.4kcal
- % Daily Value *
- Total Fat 15.1g24%
- Saturated Fat 2.7g14%
- Cholesterol 0.0mg0%
- Sodium 3565.2mg149%
- Total Carbohydrate 1.3g1%
- Dietary Fiber 0.2g1%
- Sugars 0.2g
- Protein 1.7g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Cooking times vary by cut: Wings take about 45 minutes, drumsticks 45-55 minutes, and thighs about 1 hour. Ensure thighs are placed skin-side up for crispier skin.
Variation: For a whole 3 1/2 lb chicken, rub the marinade all over the exterior and spoon some into the cavity. Marinate for 1 hour. Roast turning once to brown evenly, finishing breast-side up. Total time is approximately 1 hour 45 minutes.
This method works best with chicken drumsticks, thighs, or wings. If specific joints are unavailable, a whole chicken is a suitable alternative.
