Post by Granny Smith on Apr 13, 2008 11:47:13 GMT -5
P.F. Chang`s Roasted Chicken Cantonese-Style
contributed by riverwalk
4 pounds whole fresh chicken
4 ounces ginger root
2 teaspoons five spice powder
3 green onions (whole)
5 star anise
3 ounces ground bean sauce
1 orange peel
*Chicken Bath*
3 teaspoons baking soda
4 cups water
*Glaze*
2 teaspoons honey
3 teaspoons white vinegar
Directions:
Rinse and clean cavity of chicken.
Peel and dice fresh ginger root.
Mix together diced ginger, five spice powder, green onion, star anise, ground bean sauce and orange peel.
Fill cavity of chicken with mixed ingredients. Then truss the chicken with a skewer.
Hang the chicken on hook in refrigerator.
"Bathe" the chicken with water and baking soda.
Brush with honey and vinegar.
Hang the chicken in the refrigerator for three days, brushing twice daily with honey and vinegar.
Bake at 325°F for 1 1/2 to 2 hours, until 165-170 internal degrees.
Cut and serve. Serves 6.
contributed by riverwalk
4 pounds whole fresh chicken
4 ounces ginger root
2 teaspoons five spice powder
3 green onions (whole)
5 star anise
3 ounces ground bean sauce
1 orange peel
*Chicken Bath*
3 teaspoons baking soda
4 cups water
*Glaze*
2 teaspoons honey
3 teaspoons white vinegar
Directions:
Rinse and clean cavity of chicken.
Peel and dice fresh ginger root.
Mix together diced ginger, five spice powder, green onion, star anise, ground bean sauce and orange peel.
Fill cavity of chicken with mixed ingredients. Then truss the chicken with a skewer.
Hang the chicken on hook in refrigerator.
"Bathe" the chicken with water and baking soda.
Brush with honey and vinegar.
Hang the chicken in the refrigerator for three days, brushing twice daily with honey and vinegar.
Bake at 325°F for 1 1/2 to 2 hours, until 165-170 internal degrees.
Cut and serve. Serves 6.