Crispy Skin Roasted Chicken
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUDo1S-UVHaLlReW1m3P5YMKilZ5p1YVJCF3eF9qedINnnamSRarm0xiLlSssjxq6szku6P7tXdF56XFyg5rNY3LxW8Q2NETmyDKvrtIKYKvYpkoJgVbibA106W6uAZ3vgt1RBUHn0mLQ/s400/IMG_0323.jpg)
Are these pictures look mouthwatering to you? Do you believe this is homemade? Yeap, it's 100'% homemade! I've seen restaurants serving this kind of chicken or duck very often whenever there's wedding function or birthday party. But never in my head thought of making one and surprisingly I DID !
And here's what I did.
Ingredients :
1 whole chicken (about 2kg)
3 cups water
2 tbsp maltose
1 tbsp vinegar
Seasoning :
3 tbsp fermented soybean paste
1/2 tspn chinese 5 spice
1 whole preserved kamquet, roughly chopped
1 tspn light soy sauce
pepper
Method :
(1) combine water, maltose & vinegar in a wok/a large pot and bring it to boil.
(2) make sure the chicken is clean & pad dry, then bath the chicken with the boiling mixture for several times.
(3) tide the neck of the chicken with a string and sun dry for an hour.
(4) again bath the chicken for the 2nd time, sun dry again for another 1-1/2 hours or till a dried & hard skin is formed.
*for ducks : sun dry for about 3-4 hours due to thicker skin.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5_dP2xskRDzXCppnxIt6hXeaIS-OlmG0uqj8BP_0QuJJTD5akBWMoT5lepkml6UyZImBjchu-ALZPCsVyn1SVcac_wLX0ohlJiF77S15QI8-O5oTlfmqLiNN0Kj55jjS-aYb7mcuzfImb/s400/IMG_0316.jpg)
(6) finally, bake at preheated oven 190'C for about an hour or untill the skin is brown & crispy. And serve hot.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7fzoC_mPf8E5HMMLl79TQpN2qpBz3qYSo8ZMTQACWa5Pzgva9_m8i3KBIpz8c0A4Cy4CLabH3-EzrWFs8bc3RkpnA1II_WWfpqkvyADJZQpUyZzunBVGcqpsQrJAFkRH51sQ590gLlQw/s400/IMG_0329.jpg)
*
I'm sending this to 3 Hungry Tummies @ Muhibbah Malaysian Monday.
chicken, main course