Hokien style ginger roast chicken

6 servings

Ingredients

Quantity Ingredient
2 pounds To 3 lb whole chicken
4 tablespoons Ginger root -- minced
2 tablespoons Sesame oil
1 tablespoon Oil
4 tablespoons Scallions -- minced
3 tablespoons White pepper -- cracked
1 tablespoon Star anise -- ground
1 tablespoon Red pepper flakes
2 tablespoons Kosher salt

Directions

Preheat the oven to 425. Lift the skin away from the meat at the breastbone of one bird, right at the top of the cavity into which you would put stuffing if you were doing that. With a sharp knife, cut the membrane that holds the skin to the flesh along the center of the bird, then slide your fingers under the skin and probe around on top of the breast down to the ribs, separating the skin from the meat.

Repeat this process with the second bird. In a small bowl, combine the ginger, oils and scallions and mix well. Spread half of this mixture evenly underneath the skin of each bird, trying not to poke through the skin in the process. In a small bowl, combine the white pepper, anise, red pepper flakes and salt and mix well. Rub this mixture all over the outside of the chickens. Place the birds on a rack in a roasting pan and roast in the oven for 40 to 50 minutes, until done.

Recipe By : Big Flavors of the Hot Sun From: Meg Antczak Date: 08-21-95 (14:15) (159) Fido: Cooking

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