Use Pearl River Bridge Superior Light Soy Sauce as a dipping sauce with your favourite Asian snacks, or add it to stir-fries and marinades for an extra flavour infusion. It’s so versatile!
Malaysian Soy Sauce Beef
Serves: 4
=R3=
Chinese-Style Roast Chicken
Serves: 4
=R1=
Kelp Salad
Serves: 2
V, VG
=R2=
For more information visit pearlriverbridge.com
Servings
Prep time
Cook time
Recipe
Ingredients
- Marinade:
- 3 tbsp Pearl River Bridge Superior Light Soy Sauce
- 2 tbsp honey
- ½ tsp five-spice
- ½ tsp Chinese rose wine or Shaoxing wine
- ½ tsp sesame oil
- ¼ tsp salt
- 3 dashes white pepper
- 1 whole chicken, cleaned & patted dry
- 4 cloves garlic, lightly pounded
- 2½cm fresh ginger, peeled & sliced
- Skin Coating:
- 1 tbsp oil
- 1 tsp honey
Method
- Mix marinade ingredients well in small bowl, then rub generously on skin of chicken and also in cavity. Insert garlic and ginger inside cavity and then transfer into plastic bag. Pour remaining marinade sauce into bag and marinate overnight.
- Remove chicken from bag, and discard garlic and ginger in cavity. Air dry chicken for about 30 mins at room temperature until skin surface is no longer wet.
- Mix skin coating ingredients well in small bowl and Set aside.
- Heat oven to 205°C. Place chicken in roasting pan and roast for about 45 mins on lower rack. Remove from oven, turn chicken and return to oven for 15 mins. Remove from oven after 1 hr and brush entire chicken with skin coating mixture.
- Continue to roast chicken for about 10 mins on each side until both sides are a golden-hued brown. Remove from oven and let cool, then chop up and serve immediately. Optionally, serve juice from chicken with steamed rice.
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