Shaoxing Roast Chicken

November 15, 2016
7 Ratings
Photo by James Randsom
  • Prep time 30 minutes
  • Cook time 1 hour 30 minutes
  • Serves 5
Author Notes

We love the flavor of Shaoxing and our favorite weeknight dinner is roast chicken. It was only right we brought the two together. For a complete meal, serve with hot white rice and steamed veggies. —Cooks and Kid

Test Kitchen Notes

WHO: cooksandkid has a way with chicken—the husband and wife duo's Mojo Chicken was a contest winner.
WHAT: A golden brown, aromatic bird with not-so-typical seasonings.
HOW: Stuff a whole chicken with scallions, ginger, and garlic and brush with Shaoxing wine and sesame oil. Roast until bronzed all over.
WHY WE LOVE IT: The addition of Shaoxing wine and sesame oil gives this chicken a subtle nutty flavor we can’t get enough of—not to mention the scallions, ginger, and garlic (a whole head of it, to be exact). —The Editors

What You'll Need
  • 1 5-6 lb whole chicken
  • 2 teaspoons sesame oil
  • 1/3 cup Shaoxing wine
  • 1 1/2 tablespoons kosher salt
  • 2 teaspoons white pepper
  • 4 scallions, chopped in half
  • 1 piece ginger, peeled and quartered (4 inches)
  • 1 head of garlic, sliced crosswise
  1. Preheat oven to 425°F.
  2. In a small bowl, add sesame oil and Shaoxing, stir, and set aside. Combine salt and pepper in a tiny bowl or ramekin. This will make it easier to season the chicken.
  3. Place the chicken on a foil lined baking sheet. Sprinkle 1/3 of the salt and pepper mixture in the cavity of the chicken. Then stuff the chicken cavity with the scallions, ginger, and garlic. Try to layer the aromatics as you put them in the chicken, break up the garlic a little bit if you need to. Sprinkle the remainder of the salt and pepper all over the outside of the chicken.
  4. While the chicken is breast side up, tuck the wing tips behind the chicken. Using a pastry brush, brush the chicken liberally with the shaoxing and sesame oil mixture.
  5. After the chicken is liberally brushed with the shaoxing, take what is remaining and pour it in the cavity of the chicken. Tie the legs together with butcher's twine.
  6. Roast for approximately 90 minutes or until the chicken reaches 165°F. Let rest for 10-15 minutes before serving. Serve with hot white rice and steamed veggies.
Contest Entries

See what other Food52ers are saying.

  • Cooks and Kid
    Cooks and Kid
  • Joy Huang | The Cooking of Joy
    Joy Huang | The Cooking of Joy
  • Barbara St John
    Barbara St John
  • Kate

7 Reviews

Kate May 30, 2022
Delicious! The sesame and shaoxing is an amazing prep. My go-to roast chicken. The carcass makes an excellent stock for asian soups.
Claire May 14, 2018
Is 1 and a half tablespoons not a lot of salt? I note your chicken is quite a big bird.
Cooks A. December 7, 2016
Thank you Joy!
Joy H. December 7, 2016
Congratulations on the win!
Cooks A. December 7, 2016
Thank you very much Joy!
Barbara S. December 5, 2016
This is a tough one to vote on. They both sound so delicious and frankly pretty easy. I think I'd serve them together!
Cooks A. December 7, 2016
Yes they do sound like they would be great together. Why not Asian and Argentinean flavors together! Fusion night!