Chinese-Style Roast Chicken
Nutrition
Calories: 114.2 kcalCarbohydrates: 22.11 gProtein: 0.7 gFat: 3.42 gSaturated Fat: 0.58 gSodium: 301.44 mgFiber: 0.49 gVitamin A: 0.5745 IUCalcium: 8.47 mgIron: 0.6 mg
Ingredients
- 1 tbsp bean sauce
- 2 tbsp light soy sauce
- 1 tbsp Shaoxing rice wine or dry sherry
- 1 tbsp crushed rock sugar or granulated sugar
- 3 star anise
- 1 whole piece cinnamon bark or cinnamon stick
- 2 tsp whole roasted Sichuan peppercorns
- 1/4 cup homemade Chinese Chicken Stock or reduced-salt canned broth
- 1 tbsp peanut oil
- 3 slices fresh ginger 2 inches by 1/8 inch
- 3 whole garlic cloves crushed
- 3 whole scallions
- 8 sprigs fresh coriander
- 4 - 5- pound whole chicken
- 4 tbsp honey
Instructions
- In a bowl, whisk together the bean sauce, soy sauce, rice wine, sugar, star anise, cinnamon bark, peppercorns, and chicken stock.
- Heat a wok or large frying pan over high heat until it is hot. Swirl in the oil, and when it is very hot and slightly smoking, toss in the ginger, garlic, and scallions and stir-fry for 1 minute. Pour the mixture from the bowl into the wok and simmer for 2 minutes. Remove the wok from the heat, toss in the fresh coriander, and allow the mixture to cool thoroughly.
- Dry the chicken thoroughly inside and out with paper towels. Pin down the neck flap with a skewer. Pour the mixture from the bowl into the cavity and truss the end of the chicken so that it is tightly secured.
- Bring a large pot of water to a boil, then add the honey. With a large strainer, dip the chicken in and out of this water several times. Hang the chicken in a dry cool place or in front of a fan and allow it to dry thoroughly. Place a tray under the chicken to catch any liquid that may drip. This should take about 45 minutes.
- Preheat the oven to 450° F. Place the chicken on a rack in a roasting pan. Roast for 15 minutes, then turn the temperature down to 350° F. and continue to roast for 1 hour, or until the juices run clear. Drain any liquid from the chicken, keep warm, and serve alongside the chicken.
- Allow the chicken to rest for 25 minutes before carving.