P.F. Chang's Roasted Chicken Cantonese Style
291
A copycat recipe of a popular chinese chain in the US. The method used creates a super crispy skin for this roast chicken.
Ingredients
| 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
|
|
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.
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Nutrition Facts
Serving Size 726g (25.6 oz)Amount per Serving
Calories 105152% of calories from fat
% Daily Value *
Total Fat 61g
94%
Saturated Fat 17g
85%
Trans Fat
0g
Cholesterol 345mg
115%
Sodium 344mg
14%
Total Carbohydrate
3g
3%
Dietary Fiber 0g
1%
Sugars g
Protein
218g
Vitamin A 10%
•
Vitamin C 4%
Calcium 7%
•
Iron 33%
* based on a 2,000 calorie diet
How is this calculated?
