📝 About This Recipe
A crown jewel of Cantonese banquet cooking, Zha Zi Ji is celebrated for its paper-thin, glass-like skin and incredibly succulent meat. This recipe utilizes a traditional air-drying and glazing technique to achieve a deep mahogany hue and a shatteringly crisp texture without the need for a commercial rotisserie. It is a masterful balance of aromatic five-spice aromatics and the natural sweetness of premium poultry.
🥗 Ingredients
The Poultry
- 3.5 pounds Whole Chicken (high quality, air-chilled preferred)
Aromatic Rub
- 2 tablespoons Kosher Salt
- 1 tablespoon Five-Spice Powder
- 1 teaspoon Sand Ginger Powder (optional, for authentic earthy flavor)
- 1 teaspoon White Pepper (ground)
- 2 tablespoons Shaoxing Wine (for internal cavity rub)
Scalding & Glazing Liquid
- 6 cups Water
- 4 tablespoons Maltose or Honey (maltose provides a superior crunch)
- 3 tablespoons Red Rice Vinegar (gives the skin its signature red tint)
- 1 tablespoon White Vinegar
- 2 slices Lemon
For Serving
- 1 tablespoon Spiced Salt (toasted salt mixed with five-spice)
- 1 bag Prawn Crackers (fried until puffy)
👨🍳 Instructions
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1
Clean the chicken thoroughly, removing any excess fat from the cavity. Pat the exterior and interior completely dry with paper towels.
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2
Mix the salt, five-spice, sand ginger powder, and white pepper. Rub the Shaoxing wine inside the cavity, followed by the spice rub. Do not get the spice rub on the skin, as it will cause it to burn and discolor.
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3
In a large wok or pot, bring the 6 cups of water to a boil. Add the maltose, vinegars, and lemon slices, stirring until the maltose is fully dissolved.
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4
Hold the chicken by the neck (or use a hook) over the pot. Use a large ladle to pour the boiling glazing liquid repeatedly over the skin for 2-3 minutes until the skin tightens and turns slightly opaque.
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5
Hang the chicken in a cool, breezy place or in front of a fan for at least 12 hours (up to 24). The skin must feel like parchment paper or dry plastic before cooking.
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6
Preheat your oven to 375°F (190°C). Place the chicken breast-side up on a wire rack set over a baking sheet lined with foil to catch drippings.
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7
Roast the chicken for 20 minutes. Lower the temperature to 325°F (160°C) and continue roasting for another 25-30 minutes until the internal temperature reaches 160°F (71°C).
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8
Remove the chicken from the oven and let it rest for 15 minutes. This allows the juices to redistribute so the skin doesn't get soggy when carved.
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9
Optional Professional Finish: Heat 2 cups of neutral oil in a wok to 350°F. Hold the chicken over the wok and ladle hot oil over the skin for 2 minutes to achieve maximum 'glass-skin' crispness.
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10
Carefully chop the chicken into bite-sized pieces using a heavy cleaver, maintaining the integrity of the skin.
💡 Chef's Tips
Dryness is your best friend; if the skin isn't bone-dry before roasting, it will be chewy rather than crispy. Avoid piercing the skin during the process, as escaping juices will steam the skin from the inside. If you don't have a place to hang the chicken, set it on a rack in the fridge uncovered overnight. Use maltose if possible; its high viscosity and lower sugar content compared to honey create a more durable crunch.
🍽️ Serving Suggestions
Serve alongside a small dish of toasted five-spice salt for dipping. Pair with crispy fried prawn crackers for a classic banquet presentation. A side of ginger-scallion oil provides a fresh, sharp contrast to the rich skin. Serve with steamed jasmine rice and stir-fried bok choy to complete the meal. An off-dry Riesling or a light Pinot Noir pairs beautifully with the aromatic spices.