Entree: China – Henan – 五香烤鸡 ➤ Wǔxiāng kǎo jī (Whole chicken marinated in five-spice and aromatics then roasted until deeply browned with crisp skin)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 1 hr 15 min

Additional 4 hrs

Total 5 hrs 25 min

Ingredients

- 1 whole chicken, about 3.5 lb (1.6 kg)
- 3 tbsp (45 ml) light soy sauce
- 2 tbsp (30 ml) Shaoxing wine (or dry sherry)
- 1 tbsp (15 ml) toasted sesame oil
- 2 tbsp (42 g) honey or maltose
- 1 tbsp (9 g) Chinese five-spice powder
- 1 tsp (5 g) coarse salt
- 1/2 tsp (1 g) freshly ground white or black pepper
- 4 cloves (approx. 15 g) garlic, smashed
- 2 inch (5 cm) piece fresh ginger, sliced
- 3 scallions (approx. 1.5 oz / 45 g), trimmed and halved
- 1 tbsp (15 ml) vegetable oil for rubbing

Instructions

1. In a bowl whisk together the soy sauce, Shaoxing wine, sesame oil, honey, five-spice powder, salt, and pepper to form a paste.
2. Pat the chicken dry. Carefully loosen the skin over the breasts and thighs with your fingers and rub about half of the spice paste directly under the skin; rub the remaining paste over the outside of the bird. Place the smashed garlic, sliced ginger, and scallions into the cavity.
3. Tuck the wings and truss the legs if desired. Refrigerate uncovered or loosely covered for at least 4 hours or overnight to allow flavors to penetrate and to dry the skin for better browning.
4. Preheat oven to 425°F (220°C). Rub the outside of the chicken with 1 tbsp (15 ml) vegetable oil and place breast-side up on a rack in a roasting pan.
5. Roast at 425°F (220°C) for 15 minutes to jump-start browning, then reduce oven temperature to 375°F (190°C) and continue roasting about 45–55 minutes more, until the thickest part of the thigh reaches 165°F (74°C) and juices run clear.
6. Remove the chicken and let rest 10–15 minutes before carving to allow juices to redistribute. Carve and serve with pan juices spooned over slices.