Chinese-Style Lechon Manok takes the familiar comfort of Filipino roasted chicken and infuses it with the deep, aromatic soul of classic Chinese flavors. It’s a beautiful fusion—homey and nostalgic, yet bold enough to make your kitchen smell like a bustling Asian night market.
It all begins with the marinade, a fragrant mix of five-spice powder, soy sauce, oyster sauce, Shaoxing wine, brown sugar, ginger, and garlic. This combination creates a harmony of sweet, salty, and warm spices that cling to the chicken, slowly working their way into every fiber. As the chicken rests—whether for a few hours or overnight—it absorbs layers of complexity that transform a simple roast into something extraordinary.
Once it hits the oven, the magic truly begins. The aroma of five-spice floats through the air as the chicken roasts low and slow, developing a lacquered skin that’s beautifully caramelized. The occasional basting with the thickened marinade keeps the meat juicy and the exterior glossy, giving it that signature Chinese-style sheen.
When the chicken emerges from the oven, it carries a deep mahogany color and an irresistible fragrance. Letting it rest allows the juices to settle, rewarding you with moist, tender slices that burst with savory warmth and a hint of sweetness. Each bite feels comforting yet exciting—a familiar Filipino favorite elevated with flavors that tell a new story.
Serve it with Chinese fried rice, crisp bok choy, and dipping sauces like ginger sauce and chili sauce, and you’ve got a complete feast that balances richness, freshness, and spice. Chinese-Style Lechon Manok isn’t just a roast chicken—it’s a celebration of flavor, culture, and the kind of meal that brings everyone to the table eager for seconds.
In a bowl, combine the five-spice powder, soy sauce, oyster sauce, Shao xing wine, brown sugar, grated ginger, and grated garlic. Mix well, then season with salt and pepper.
Place the chicken in a ziplock bag and pour in the marinade. Marinate for at least 2 hours or overnight.
Transfer the chicken to a baking pan, then bake in a preheated 175°C for 1 hour and 15 minutes to 1 hour and 30 minutes. Occasionally baste the chicken with the basting liquid.
Once the chicken is cooked, let it rest for 10 minutes before slicing. Serve with Chinese fried rice, bok choy, ginger sauce, and chili sauce. For the basting liquid, in a pot, combine the marinade and oil, bring to a boil for 2 minutes, then simmer until the liquid thickens.
0 servings
6