To be honest, I rarely treats weekend like other people treat it as special day or so a vacation day. Not even in impulsive meaning, I like to keep it a same ordinary day but has more taken of enjoyable time. Of course, there's nothing wrong to greet more smiles and laughs in the parties or vacation, get a chill and relax our mind at least. We all know the fact why weekend being so special because time is so precious nowadays. More and more pressure we got from daily activities, works, especially for some people who -trapped- or having a serious job that can't even blinking for a moment. Nope, I'm not writing a complaint for that but thankful instead. That's why there's a phrase said time is gold right? (wait, what happened with phrase silent is gold? doesn't it means we got a double gold if we have silent time? lol ) So at last it back to the meaning and how we can spare more precious time to spend with.
Talking weekend, after cleaning my messy room (really, a comfy room is like a good coffee, oh yes a food too. That is the good things when food could become something to comfort, like others might have another preferences such travelling or even sleeping (but don't let yourself sleeping after eating or you kill yourself) I had a little chit-chat time with stranger friend on social media, just to heard how she complained for having small chances, financial issues, to eat her favorite food, roasted Peking duck. Hmm yeah who doesn't like it? Imagined how crispy the skin with juicy tasty meat you can rush into the bone? It had always be terrific foodgasm. So I commonly asked, why don't you made it by yourself? At least there's a lot of recipes and seasons are ready in store. Until, I knew she can't or poorly, she doesn't want to cook. If this the answer, I might not assume better to question of why she didn't try or at least given a try. In thought, I believe cooking (or do anything else) is must be started from our own intentions, asking is kind of an option that sometimes it really worked half way. Or basically, interesting comes first then love doing it. So in the end, I can't help except notes to manage her finances so well since she hates the options. Too bad. Eating yummy dish today was different from the past. It's true we can find anything right now, to even deceive a certain ingredients that hard to found and cook it as desired. Yes, everyone can cook today, can make a good dish easily, either from scratch into saving the time with ready-to-eat food and with those great intervention of easy-to-use cooking tools! Despite the fact of some people have X factor to be a golden chamber in their talent. 
Now after she said about those yummy dish, I want too. But Peking Duck are quite pricey and the duck itself are different. Not to mention the steps. So I choose chicken since it always my fave meat after fish and so many people love to cook these dish on their table nowadays. And it remind me back to the Christmas (or Turkey's Thanksgiving? since we don't celebrate it here). Imagine of irresistible looks, a tender and juicy meat, a shiny golden brown skin with the dancing smokey on rooftop, being the star with other delicate foods around (tralala.. I sup myself on the jingle). And who said it needed expensive ingredients? This one, use a super simple ingredients around our kitchen, nor the specific ready-use bottle, well, not really Peking-style but it's a same fully flavor and love! This weekend is an exception just because this dish!
Ingredients
3 tbs salty soy sauce
*I substitute with 1 tbs salty soy sauce
and 2 tbs mushroom salty soy sauce
2 tbs sweet soy sauce
1/2 tsp sugar
2 tsp salt
1/4 tsp pepper
1 tbs lime juice
1 tbs sesame oil
2 tbs oyster sauce
1 whole chicken, clean it
1 onion, cut into four
1 carrot / 1 cherry tomatoes, half cut
*tomatoes are optional, it added flavor in liquid but don't add too much or it gonna be sour
2-5 shitake mushroom*for flavor, amount are preferable
1-4 clove *pin it in the skin, aromatic1-2 star anise / 1 tsp five spice powder
*optional, if you want the Peking-flavor but it's delicious without it
1 tsp dried rosemary, aromatic but optional
how to
~ put all ingredients and chicken together into a bowl. Make sure everything got marinade
~ keep on fridge over night and sealed the cover
~ move into tray or ramekin (based on result I better use tray since it's faster, you also get the remaining seasoning stick on it. And this is what I do, add rice and stir them like you made a fried rice, voila..a heaven!
~ bake for 180`C for about 50 minutes, since I used conventional oven so I'm not really counting the times, just look the color and believe your yummy insting, plus, I like to keep it moist
~ to make a crispy skin I use this method, first heat the frying pan with enough oil, when it ready hanging the chicken above then flush the skin surface for few times (oh Wok do the best). It may looks oily but not and it gives a good texture like we have on restaurant dish.
~ and do whatever you want for the left gravy sauce!
and here's the yummy parts!
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