updated 1 May 2028
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| Roast Chicken, Oriental Style 'Unusual but in a good way' 'Really good; the flesh is very juicy and tender' -Tasters |
The Oriental aspects are preserved black beans (How to Use Preserved Black Beans) and the standard mix of ginger and garlic. An optional wash of star anise and sherry adds another layer of flavour.
The black beans on their own are well flavoured but their saltiness is muted by rinsing in water and storing in sherry. They are mashed into softened butter and slipped under the chicken skin before it goes into the oven. The result is not subtle but is not at all overwhelming.
67 normally recommends removing the roasted skin to reduce fat but it's so crispy you may find yourself unwilling to do that. Save this dish for a day of Indulgence.
Those with high blood pressure should approach cautiously.
Cost: min £4; higher for high-end chickens (buy the best you can afford)
Serves: 4
Ingred:
1 whole chicken
2 oz softened butter
2 generous tsp preserved black beans, mashed
1 good-sized clove garlic, grated or minced
1 1/2 tsp grated or minced peeled ginger
1 star anise, left 1/2 hour in 2 1/2 tbsp boiling water (opt)
1 1/2 tbsp dry sherry or grape juice(opt)
1 onion quartered
3-4 unpeeled cloves of garlic
water
Method:
- Preheat oven to 180c/350f/170fan/gas 4
- Mash the beans into a paste; mix into the softened butter with the ginger and garlic, carefully distributing the aromatics throughout the butter
- Starting from the top of the chicken breast above the cavity, carefully lift the skin from the chicken, trying not to tear it. Using your fingertips, gently push the butter under the skin, massaging it toward the back end of the bird and over the thighs. A slight bulge and darker colour will indicate where the flavoured butter has covered the flesh. If there's any butter left, rub it over the wings and the legs of the bird.
- Place the chicken on a roasting rack in a roasting tin
- If using the star anise, remove from liquid & add sherry; brush it liberally over the chicken skin (opt)
- Add 1/2 inch/1 cm water to the pan
- Cover the breast loosely with foil.
- Bake according to instructions
- Remove foil at 2/3 of the cooking time. Baste the bird with the juices in the bottom of the pan every 10 mins (and with the star anise liquid if there's any left over).
- When the cooking time is up, put a meat thermometer into the thickest part of the thigh (not near bone or fat); it should register 75C/165F OR insert sharp knife between thigh and breast; the juices should run clear - if there is any pink, the chicken needs further cooking
- Pour the juices into a jug; add a bit of water to the roasting tin and bring it to a boil, scraping the bottom of the pan. Decant into the juices. Remove as much fat as you can.
- If you prefer a thicker gravy, mix one tablespoon cornflour with 2 tablespoons cold water and add to the juices. Heat until it thickens.
- Serve with Unfried Rice and stir-fried mixed vegetables OR with crushed new potatoes and lightly boiled vegetables.
Tips:
Comments:
'It's really great juicy, tender chicken'. 50+ Political administrator
'Roasting a chicken Chinese style is a bit unusual but in a good way. I like it.' 20+ Australian-Chinese
'It's really tastes good!' 2 female tasters, one older; one younger
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| Carved roast chicken |
- Alternative Version: Brush chicken generously with a 2-1 mix of olive oil and freshly squeezed lemon juice. Put the lemon in the cavity with some thyme (fresh if possible) and some unpeeled garlic cloves
- How to Carve a Chicken
Comments:
'It's really great juicy, tender chicken'. 50+ Political administrator
'Roasting a chicken Chinese style is a bit unusual but in a good way. I like it.' 20+ Australian-Chinese
'It's really tastes good!' 2 female tasters, one older; one younger
More chicken on NavBar: Recipes I: Chicken
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This recipe has been developed by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.
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