Omnivore's Cookbook · by Maggie Zhu★ 4.9 (27)
The Best Cantonese Roast Chicken (广式烧鸡)
NUTRITION · PER SERVING2250M COOK
CAL 56%·PRO 100%
CARBS 12G4% OF CAL
0G FIBER6G SUGAR5G OTHER
FAT 74G59% OF CAL
21G SAT53G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Cantonese-style roasted chicken with crispy, golden skin and tender, moist meat. The bird is marinated in soy, oyster, and aromatics before roasting to perfection.
mainchinesechicken🍪 sheet pan🌡️ thermometer🔥 ovendairy free
View the full recipe on Omnivore's Cookbook →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 (4 to 5 pound / 2 kg) whole chicken
- 4 big cloves garlic (, sliced)
- 1 thumb ginger (, sliced)
- 1/2 cup soy sauce
- 1/4 cup oyster sauce
- 2 tablespoons Japanese sake ((or Shaoxing win, or dry sherry))
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/8 teaspoon freshly grounded black pepper
At a glance
PER SERVING · TIME 2250M
CAL 56%·PRO 100%
CARBS 12G4% OF CAL
0G FIBER6G SUGAR5G OTHER
FAT 74G59% OF CAL
21G SAT53G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 36h
- Cook
- 1h 30m
- Sodium
- 2884mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1102mg
- Calcium
- 72mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 2160M
- SODIUM
- 2884MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.