Sichuan Roasted Whole Chicken

• Marinate 13 hours / Prep and cook time 1 hour 20 minutes – Serves 4-6 people

Equipment:

• Frypan
• Spice grinder or small food processor
• Small bowl
• Large bowl
• Plastic wrap
• Roasting pan with rack

• 1 1/2 tbsp salt
• 1 tbsp black tea
• 2 tsp Sichuan peppercorns
• 1 tsp granulated garlic or garlic powder

Wet Rub Ingredients:

• 2 tbsp Shaoxing wine (or dry sherry)
• 1 tbsp sesame oil with more to drizzle

Stuffing:

• 4 spring onions (sliced into 2″ / 5cm pieces)
• Ginger 2″ piece, cut into slices
• 1 head of garlic with the top removed

Optional chicken rice:

• 1 cup (250ml) rice
• 2 pieces of sliced ginger
• Pan drippings + water to cook rice (1 3/4 cups for jasmine rice or 1 1/4 cup for medium or long grain rice
• 1 spring onion, thinly sliced
• A pinch of salt

Marinating Instructions:

1. Add the salt, tea and peppercorns to a frypan. Heat over a low-medium heat, stir regularly until smoking. 
2. Remove from the heat and add the granulated or powdered garlic. Transfer it all to your spice grinder or small food processor and grind until everything resembles a granulated spice mix.
3. Mix together your Shaoxing wine (or sherry) in a small bowl combining well.
4. Move the chicken to a large bowl and rub with the wine and oil on the outside and the inside of the chicken cavity. 
5. Sprinkle the Sichuan peppercorn salt mixture on the outside and inside of the chicken, gently patting and rubbing until the entire chicken is evenly coated.
6. Stuff the chicken cavity with the green onions and ginger, lay your whole garlic bulb with the cut facing the inside of the chicken and secure, either tying the legs together or stitching with a toothpick. 
7. Lay the chicken in the bowl, breast side down , with the wing tips underneath to prevent burning. Cover with plastic wrap and let it marinate overnight in the fridge. Turn halfway through (it’s okay if you forget).

Roasting the chicken Instructions:

1. Move your oven rack to the centre of the oven. Pre-heat to 232°c. 
2. Line a roasting tin with foil for easy cleaning. Pour a cup of water in the bottom to prevent your chicken juices burning. Place a roasting rack into the pan. 
3. Drizzle the extra marinating liquid onto the chicken. Roast the chicken for 30 minutes. 
4. Take the chicken out of the oven, and turn the oven down to 176°c. Drizzle some extra sesame oil onto the chicken and add more water to the pan if it’s needed. 
5. Return the chicken to the oven and roast at the reduced temperature for another 30 minutes, or until the juices run clean. For a smaller chicken (under 1.8kg) check the chicken at 20 minutes. For a bigger chicken, you may need an extra 10 minutes or 40 minutes at the lesser temperature. 
6. Let the chicken rest for 10 minutes before serving. 

(Optional) Bonus chicken rice Instructions:

1. Collect all the juices from the pan into a measuring cup and add top up with the required amount of water depending on what rice you are cooking. 
2. Wash and drain your rice and return to the saucepan. 
3. Add your pan juices and water for cooking to the pot along with the ginger and a good pinch of salt. 
4. Cook over a medium heat with no lid, until the water starts to boil. Cover and and turn to low heat, cooking 15 minutes if you are having jasmine rice or long grain rice, 18 minutes for medium grain rice.
5. Once your rice is cooked, remove the pan from the stove and let it sit, covered for another 10 minutes.
6. Once rested, take a fork and fluff up yur rice. Taste for seasoning, adjust to your liking, and give it another mix. 

To serve:

• Once your chicken and rice are rested, carve your chicken and serve on top of the rice. Garnish with spring onions and serve hot.

RECIPE BY OMNIVORES COOKBOOK

 @omnivorescookbook