Rating: 5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 5

Traditionally, this recipe uses a whole chicken, marinated, wrapped in lotus leaves, immersed in a bed of hot rock salt in a wok, and cooked on a stovetop. The modern convenience of an oven makes it much easier to control the cooking temperature. Allowing the chicken to stand at room temperature for an hour before cooking creates succulent results. The golden color of the roasted bird also represents wealth, and serving a whole chicken is thought to ensure good luck for the coming year. Garlic chives make a memorable garnish.

Nathan Fong
Recipe by Cooking Light January 2009

Gallery

Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

Yield:
8 servings (serving size: 3 ounces)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 2 1/2 cups boiling water and tangerine peel in a bowl; cover and let stand 30 minutes. Drain in a colander over a bowl, reserving liquid.

    Advertisement
  • Remove and discard giblets and neck from chicken. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub 1 tablespoon salt under skin; let stand 5 minutes. Rinse chicken under cold water; pat dry with paper towels. Place chicken on the rack of a roasting pan; let stand 1 hour at room temperature.

  • Preheat oven to 425°.

  • Transfer chicken to a work surface. Combine remaining 2 1/2 teaspoons salt, shallots, ginger, wine, soy sauce, oil, and honey in a small bowl. Rub 3 tablespoons shallot mixture inside cavity of chicken. Place onions and tangerine peel inside cavity. Rub remaining shallot mixture under loosened skin.

  • Place chicken, breast side up, on the rack of a roasting pan coated with cooking spray. Pour reserved tangerine soaking liquid into a shallow roasting pan; place rack in pan. Bake at 425° for 1 hour or until a meat thermometer registers 165° and skin has turned a dark golden brown color. Let stand 15 minutes. Discard skin, and slice.

Nutrition Facts

171 calories; calories from fat 0%; fat 4.4g; saturated fat 1g; mono fat 1.4g; poly fat 1.2g; protein 26.8g; carbohydrates 2.5g; fiber 0.3g; cholesterol 85mg; iron 1.6mg; sodium 885mg; calcium 21mg.
Advertisement
Advertisement