Asian-Inspired Roast Chicken

1. Prepare the Chicken

Clean the chicken thoroughly and set aside the neck and giblets for another use. Let the chicken drain for about 20 minutes to ensure it's dry.

2. Preheat the Oven

Preheat your oven to 400ºF.

3. Season the Chicken

Place the chicken in a roasting pan and rub it all over with the Mei Kuei Lu Chiew. Coat the chicken with sesame oil, then sprinkle it evenly with salt and white pepper.

4. Add Aromatics

Carefully insert the slices of ginger and garlic under the skin and inside the cavity of the chicken.

5. Truss the Chicken

Secure the neck and tail openings with poultry skewers and truss the legs with kitchen string to ensure the chicken roasts evenly.

6. Start Roasting

Place the chicken on a rack in the roasting pan and pour in the cold water. Roast the chicken at 400ºF for 15 minutes to start the browning process.

7. Continue Roasting at Lower Temperature

Lower the oven temperature to 350ºF and continue roasting for another 30 minutes. Turn the chicken over and roast for an additional 30 minutes at the same temperature.

8. Final Roast

Turn the chicken over once again, pierce the skin with a cooking fork to allow some of the fat to escape, and lower the oven temperature to 325ºF. Roast for another hour, adding ½ cup of boiling water if needed to keep the pan juices from burning.

9. Rest and Serve

When the chicken is done, turn off the heat and let it rest in the pan for 15 minutes. Carve the chicken and serve it hot, or store it in the refrigerator for up to 3 days or freeze it for up to 6 weeks.