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Soy-Roast Chicken


  • 1 whole chicken - head, feet and butt removed, spilt open at the back, rinsed and pat dry

  • 3 sprigs scallion - chopped

  • 4 ginger slices

  • 4 garlic cloves - peeled and sliced

  • 4 shallots - peeled and sliced

  • 1 cilantro root - chopped

  • 1 cooked salted egg yolk

  • 1 cube fermented beancurd (南乳)

  • 200ml stock / water

  • 1.5tbsp rock sugar


  • 1tbsp light soy sauce

  • 1tbsp dark soy sauce

  • 1tsp chopped ginger

  • 1tbsp chopped garlic


  1. Mix marinade ingredients together and rub all over chicken. Let marinate for 1hr.

  2. In an oven-safe pot, heat some cooking oil over medium-low heat, saute garlic, cilantro root, ginger and shallots till fragrant.

  3. Add in salted egg yolk and fermented beancurd. Mash it in and mix well.

  4. Add in stock / water, mix well. Pour in chicken marinade, mix well, and place chicken over. Press down the chicken. Simmer covered for 30mins.

  5. Preheat oven 210degC.

  6. Pop chicken in uncovered to roast the skin. Baste the chicken with the gravy a few times during roasting. Allow to roast for 12-15mins, or till desired colour is achieved.


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