Roast Chicken

Like many others, I always wake up too late and didn't enjoy the shoping experience in wet market. So, I usually buy fresh goods from supermarket. I came across this Lacto Chicken, a premium range of chicken that doesn't have hormone and antibodies. I notice it's less fat and the meat texture is more tender and it's not so 'soft'.

Ingredients
1 whole chicken
3 pcs Nam-yu
A little Pepper
A little 5 spices powder
A little cayanne powder
2 cloves of garlic, mince

Brine water
8~10 tbsp of soysauce
Dash of Pepper
2 cloves of garlic, smash

The How:
1. Clean the bird under running water.
2. Put the brid into the brine water for at least 4 hours in fridge. The longer the better.
3. Remove the bird from the brine. Do not wash. Drain dry or pet dry the bird with kitchen towel.
4. Rub the Nam-yu, 5 spices powdee, cayanne powder, pepper and minced garlic. Let marinate for at least 1 hour, the longer the better.
5. Heat up oven.
6. Place a large sheet of aluminum foil on the baking tray. This will help to ease the washing.
7. Cut 2 large onions and lay it on the aluminum foil. Place chicken on top of it. This will help the chicken not to stick to the foil directly.
8. Roast chicken at 110°C for 45mins. Then turn heat to 220°C for another 30mins. The hi-heat is to quickly brown the skin while the inside is still juicy and tender.