Tag Archives: Chicken

Roast Chicken/Duck

Original recipe:

http://m.xiachufang.com/recipe/265071/?ref=aladdin_accurate


I guess many people know Beijing Roast Duck. Crispy roast duck is popular in China. Duck meat will be cut into slices, and wrapped with cucumber strips and sweet bean sauce. I can eat a lot. 

It should be crispy roast duck, but I only found big ducks in supermarket. So I decided to try with a small chicken.

1. Pour hot boiled water onto whole chicken.

2. Use a bottle ( with water inside) to make chicken stand and dry it. The chicken’s skin will become tightened and bright.


Oh! Poor chicken. 😦

Later you will suffer heated roasting. Please cool as much as you can now.

It will take hours till chicken’s surface is completely dry. So I used a fan to blow directly at the chicken. 

3. Prepare the mixed sauce to brush chicken.

Vinegar: 1 tsp

Cooking wine: 2 tsp

Honey: 2 tsp

Water: 2 tsp ( said in original recipe, but I forgot)

4. When the chicken is totally dry. Brush the mixed sauce onto the skin evenly and completely. Then dry it.

5. After chicken’s skin becomes dry, brush again. Dry it.

6. Stuff chicken with Apple chunks ( wet bun also used in original recipe, but I didn’t use it). And close chicken’s bottom with toothpicks.


7. Preheat oven to 200 degree C. Put chicken on the grill with breast side up. Under the grill put a baking pan covered with aluminum foil and filled with a little water.

8. Roast with 170 degree C for 40 mins. Then flip chicken over and roast for 20 mins. ( after totally roasted 60 mins, I found the chicken’s color is still a little light, so I roast it for another 20 mins, with the breast side up. And I also took all the apple chunks out.)


After it’s done, take it out and cut into small pieces, which I am not good at.



Then wrap chicken slices with cucumber and sweet bean sauce. Hmmm, so yummy.

I still think I didn’t dry it longer enough. The skin could be more crispy. But the chicken is tender inside. Very delicious. 

Crispy Fried Chicken


I seldomly cook deep fried food, because it wastes too much oil, and the kitch will become greasy.

So when I prepared for this dish, I really thinker very hard to use oil as less as I can.

1. Cut chicken into small pieces. I made them one-bite size. And I chose boneless chicken leg.

2. Marinate chicken with minced garlic & Ginger, a little salt and black pepper powder and cooking wine. For about 15 minutes.

3. Coated chicken with egg and then frying powder.

4. Heat oil in a small pot. I just add oil half height of the chicken piece. Try the heat with a chopstick, if there are many small bubbles showing up around the chopstick, it means the oil’s heat is OK!

5. Start frying till the surface turns golden brown.


Just marinate with a little salt. Cos I forgot salt already exists in frying powder. So my fried chicken is a bit salty. But it’s crisp.

Braised Chicken in Brown Sauce


This dish is perfect for rice. 

1. Prepare a boneless chicken leg. 

2. Heat the pan. ( no oil is needed here, because chicken leg contains fat. )

3. Put the chicken leg into the pan with the skin side down. The fat will come out. When the down side is a little burnt, flip it over and fry the other side.

4. After both sides turn golden color. Add in dark soy sauce, some sugar and water. Cover with the lid.

5. When the sauce becomes much less, remove the lid. Spread some black sesame. 

6. Turn up the heat. Keep stirring to avoid being burnt. The sauce will become less and more condensed. Make sure the chicken coated with sauce evenly.

7. When the sauce is almost dry, turn off the heat.

8. Cut chicken into slices and put them on rice.


Brown sauce also makes rice yummy.