P.F. Chang's Roasted Chicken Cantonese Style
A copycat recipe of a popular chinese chain in the US. The method used creates a super crispy skin for this roast chicken.
Yield
4 servingsPrep
30 minCook
90 minReady
3 daysTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
whole chicken
whole, fresh |
|
| 4 | ounces |
ginger root
|
|
| 2 | tablespoons |
chinese five spice powder
|
*
|
| 3 | each |
scallions, spring or green onions
whole |
|
| 5 | star |
star anise
|
*
|
| 1 | each |
orange zest
peel of an orange |
*
|
| 3 | ounces |
black bean sauce
ground bean sauce |
* |
| Bath for chicken | |||
| 3 | tablespoons |
baking soda
|
*
|
| 4 | cups |
water
|
|
| Glaze | |||
| 2 | tablespoons |
honey
|
|
| 3 | tablespoons |
white vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
whole chicken
whole, fresh |
|
| 115.6 | ml/g |
ginger root
|
|
| 3E+1 | ml |
chinese five spice powder
|
*
|
| 3 | each |
scallions, spring or green onions
whole |
|
| 5 | star |
star anise
|
*
|
| 1 | each |
orange zest
peel of an orange |
*
|
| 86.7 | ml/g |
black bean sauce
ground bean sauce |
* |
| Bath for chicken | |||
| 45 | ml |
baking soda
|
*
|
| 946 | ml |
water
|
|
| Glaze | |||
| 3E+1 | ml |
honey
|
|
| 45 | ml |
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.
"Bath" 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℉ (160℃) for 1½ to 2 hours, until 165 to 170 internal degrees F.
Cut and serve.
