Roasted Chicken

This Chinese roasted chicken is one of my favorite; the ingredients similar to roasted pork or duck that hanging in store front in China town street. My version using baking soda to rub on to  chicken skin for a few minutes before bake make the skin is crispier

Ingredients:
1 whole chicken (about 4 to 5 lbs)
2 tsp baking soda
Marinade
2 tbs fermented tofu (chao)
2 tbs cooking wine (ruou Mai Que Lo)
1 tbs minced ginger
1 tbs minced garlic
2 tsp five spice (ngu vi huong)
2 tbs soy sauce
2 tbs sugar
1 tsp salt
Equipments:
Baking pan line with foil for easy clean up
Rack

Directions:

Mix all the marinade in a bowl and set aside.

Wash chicken and remove the pocket containing the heart, liver and grizzle inside the chicken. Save for making stock.
Bring the pot of water to boil. Blanch chicken in boiling water for 5 minutes. Remove and pat dry.

Rub chicken all over inside and outside with rebate. Place chicken on the rack inside the baking pan.

Refrigerate uncovered for 24 hours. This procedure assures the chicken skin will be very crispy when it bakes.

Preheat oven set to 400° for 15 minutes. In the meantime, bring the chicken out from the refrigerator. Rub baking soda all over chicken skin for 3 minutes. Use the paper towel to wipe off the baking soda. Leave chicken at room temperature for 1 hour.
Put chicken into oven and bake for 10 minutes. Then turn heat down to 375° and roast the chicken for 1 more hour.