Five spice crispy roast chicken over potatoes
Souped Up Recipes · ♥ 6.7K likes · 234.9K views · 12 min video
Read about whole bird in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 tsp vegetable oil
- 3 whole potato
- ⅔ tsp fennel seeds
- 1 tsp Sichuan peppercorn
- 1 piece star anise
- 2 piece cinnamon
- 1 piece cardamom
- 1 piece orange peel
Grind the fennel seeds, Sichuan peppercorn, star anise, cinnamon, cardamom and dried orange peel together into a five spice mix.
- ¼ cup chopped red onion
- 3 cloves garlic
- 3 slices ginger
- 2½ tsp salt
- 2 tsp sugar
- ½ tsp MSG
Blend the red onion, garlic and ginger; add to the spice mix with the salt, sugar, MSG and a drizzle of oil and mix to a paste.
The wet marinade
- 1.2 kg small chicken
Cut off the wing tips and wings. Turn breast side down and cut out the backbone with scissors; cut either side of the cartilage over the breastbone and break it open so the chicken lies flat.
Opening the chicken flat
Rub the marinade over the chicken, most on the meat side and less on the skin side. Seal in a bag with the air squeezed out and refrigerate overnight.
- hot water
Next day set the chicken skin side up on a rack (or lined-up chopsticks) and pour just-boiled water over the skin to wash off the marinade and tighten the skin.
Line a pan with foil, cover the bottom with potato slices and set the chicken on top.
A bed of potato slices
- oil
Dry the skin with a paper towel and brush with oil until shiny; brush leftover oil on the potato. Sprinkle the skin with about a quarter teaspoon of salt.
Oil, salt and a dusting of flour
- 1 tbsp all-purpose flour
Bake at 360F with bottom heat on the middle rack for 50 minutes.