MEAT FEAST: ROAST CHICKEN ORIENTAL STYLE (Archive)

An unexpected treat for the adventurous eater - and even kids like it!

updated  jan 2023

Roast Chicken, Oriental Style 
'Unusual but in a good way' 'Really good; the flesh is very juicy and tender' -Tasters

Classic roast chicken is a joy to behold and is considered one of the ten meals everyone should learn to cook.

This Oriental version, involving Oriental black beans, was developed by the Blogger many years ago.  It is the main focus of this post but an equally tasty alternative, lemon and thyme, is also offered.  

The Black Bean version impresses and pleases adult males, in particular.  Some kids love it, though it may be more popular with boys than girls. 

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.  


Those with blood pressure issues should approach this version cautiously.

In the alternative version, the skin is liberally sprayed with a 2:1 solution of olive oil and fresh lemon juice.  A whole lemon in two halves and chunks of a medium onion are inserted into the chicken's cavity with fresh (preferred) or thyme.  Season the cavity and the skin lightly with pepper & salt.  

The roasting method is the same for both versions.

67 normally recommends removing the roasted skin to reduce fat but it's so crispy you may find yourself unwilling to do that.  

Cost: min £7-8; more for high-end chickens (buy the best you can afford)
Serves: 4-6

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

Alternative version: 2 fresh lemons, fresh (preferred) or powdered thyme, onion, garlic cloves (opt)

Method:

Preheat oven to 180c/350f/170fan/gas 4

Oriental Version

1. Mash the beans into a paste; mix into the softened butter with the ginger and garlic, carefully distributing the aromatics throughout the butter 
2. 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. 
3. If using the star anise, remove from liquid & add sherry; brush it liberally over the chicken skin (opt)

 Lemon & Garlic Version

1. Brush chicken generously with a 2-1 mix of olive oil and freshly squeezed lemon juice.  
2. Put lemon, halved, coarsely chopped onion and unpeeled garlic cloves in the cavity with some thyme (fresh if possible) 

Then

1. Place the chicken on a roasting rack in a roasting tin
2. Add 1/2 inch/1 cm water to the pan
3. Cover the breast loosely with foil.
4. Bake according to producer's suggested times
5. (Lemon Version: 40 mins before the end of the cooking time, add new potatoes sprayed lightly with olive oil and pepper & salt on a shelf above or below the chicken.)
6. Remove foil from top of chicken at 2/3 of the cooking time.  Baste the bird with the juices in the bottom of the pan every 10 mins 
7. 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 73C/165F.  OR insert sharp knife between thigh and breast; the juices should run clear - if there is any pink, the chicken needs further cooking 
8. Pour the juices into a good-sized jug; add a bit of water to the roasting tin and bring it to a boil, scraping the bottom of the pan.  Add to the jug.  
9. If you prefer a thicker sauce, mix one tablespoon cornflour with 2 tablespoons cold water and add to the pan.  Heat until it thickens. Add to juices in the jug.
10. Remove as much fat as you can.  
11. Serve Oriental version with Unfried Rice and stir-fried mixed vegetables 

Comments on Oriental Version:
    'Oriental or not, it's a 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 

Tips:

How to Carve a Chicken the 67 Way

                            More chicken on NavBar: Recipes I: Chicken

 Please leave a comment below

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.