Soy Spiced Roast Chicken

Recipe courtesy Ching-He Huang for Cooking Channel, 2012
Show: Ching's Chinese New Year Episode: Ching's Chinese New Year
TOTAL TIME: 2 hr 15 min
Prep: 25 min
Inactive Prep: 10 min
Cook: 1 hr 40 min
YIELD: 12 servings to share
LEVEL: Easy

ingredients

CHICKEN RUB:
  • 1 teaspoon salt
  • 1/2 teaspoon ground white pepper
  • Zest of 1 Mandarin orange, remaining orange reserved for later use
CHICKEN STUFFING:
  • 2 scallions, cut into 1-inch pieces and bruised
  • 3 whole star anise
  • 1 Fresno chile, split in half
BASTING SAUCE:
  • 4 tablespoons low-sodium soy sauce
CHINESE SALSA VERDE:
  • 2 tablespoons freshly grated ginger
  • 2 tablespoons chile oil
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons red rice vinegar or red wine vinegar
  • 1 tablespoon peanut oil
  • 2 red chiles, seeded and finely chopped
  • 2 scallions, finely chopped
  • 1 large mandarin, zested and juiced
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Directions

Preheat the oven to 350 degrees F.

Pat the chicken dry inside and out with paper towels. In a small bowl, combine the peanut oil, five-spice powder, salt and pepper. Stir the zest into the spices. Rub the chicken inside and out with the spice mixture.

For the stuffing: Stuff the bird with the scallions, star anise, chile, ginger and orange (cut into pieces if needed). Roast the chicken for 1 hour undisturbed.

For the basting sauce: Combine the honey and soy sauce. After the chicken has cooked for 1 hour, baste the chicken liberally every 10 minutes until it is cooked through and an internal thermometer reads 160 degrees F, 30 to 40 minutes more. Remove the chicken and let rest tented with foil for 10 minutes before serving. Chicken temperature will reach 165 degrees F while resting.

For the salsa: While chicken rests, whisk together the ginger, chile oil, soy sauce, vinegar, peanut oil, chiles, scallions and mandarin juice and zest until well combined.

Carve the chicken tableside and serve the salsa on the side.

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  • on April 06, 2014

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    This was great! You can taste everything it was stuffed, rubbed and basted with. It was extremely moist and mine was done in a little under the specified time. Although the salsa was very good it wasn't necessary. The pan drippings were more than enough after the fat was drained off. You don't even need that with all the flavor and moisture in the chicken by itself.

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  • on March 01, 2013

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    This recipe was excellent! The chicken is moist and well-flavored. The side 'salsa' is also tasty, but to be honest the chicken juices combined with the basting makes an excellent 'au jus' kind of sauce so we poured that over the sliced chicken..I'll definitely make again and I'm also going to try this with tofu and chicken breasts.

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  • on February 25, 2013

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    I did the same way BUT I dont know why the inner chicken not cooking well n still have bloods.Maybe the next time I will cook more then 40 minutes for basting.Taste wise its good

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