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P.F. Chang's Roasted Chicken Cantonese Style

 
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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

servings

Prep

30

min

Cook

90

min

Ready

3

days

Trans-fat Free
 

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.

 

* not incl. in nutrient facts

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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?

 

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