STOP Roasting Chicken in the Oven — This Chinese Method Is Better

📗 Get My Complete Chinese Cooking Guides Here: https://chinesekitchensecrets.com/ You roast a whole chicken for an hour and a half, carve it, and the breast is dry while the thigh is still pink at the bone. The oven is fighting you, because dry heat cooks the thin parts first and the thick parts last. In this video I show you the soy sauce chicken we made every morning on the line, cooked in one pot on the stove with the oven stone cold. I go through picking a 3 to 3.5 pound bird and a snug pot, the three dips that stop the skin splitting, and a sauce of about two cups light soy, half a cup dark soy, Shaoxing wine, rock sugar, ginger, star anise and cinnamon. Then the part that matters most: about 15 minutes at a bare simmer, heat off, lid on, and 25 to 35 minutes of steeping. I check the thigh at 165°F, rest it 10 minutes, and brush it with toasted sesame oil for that glossy window shine. I also tell you how to keep the sauce as a master sauce for next time, and what went wrong if your skin split, your meat came out stringy, or the colour stayed pale in patches. Chen Wei taught me heat, timing and patience matter more than equipment, and it took me three ruined chickens to believe him. If you have only ever cooked a whole chicken in the oven, start with this one. CHAPTERS: 00:00 – A Chicken Without An Oven 01:29 – What's Coming Up 02:57 – Small Bird, Snug Pot 04:17 – The Three Dips 05:37 – Aromatics And Swaps 07:01 – Barely Simmer, Turn Once 08:11 – Keep The Master Sauce 09:27 – Silky Skin Versus Crisp 10:57 – The Steep Explained 12:13 – Three Ruined Chickens 13:35 – Fixing Common Mistakes 14:46 – Make One This Weekend #SoySauceChicken #ChineseCooking #WholeChicken #MasterSauce #ChineseRecipes #CantoneseFood #NoOvenCooking #ChickenRecipe #RestaurantSecrets #HomeCooking