Fragrant crispy skin Chinese Five-Spice Roast Chicken served with pepper salt. Perfect for the Chinese New Year Reunion Dinner or a weekend dinner.
A chicken dish is a must have at the Chinese New Year Eve reunion dinner. Typically the chicken is served whole with the head and all, symbolizing wholeness and prosperity. When I was a kid, the silky smooth “pak cham kai” (in Cantonese dialect) or “white cut chicken” was very popular. This dish is similar to the Hainanese Chicken I posted some months back. Most families will pre-order an organic chicken known in Malaysia as “kampung” or village chicken, for that purpose. I remember one year, someone actually gifted us with a life chicken. Mom and aunt had the task of slaughtering the chicken and preparing it. Please use your imagination for the rest of the story. Suffice to say the dish wasn’t very popular with the kids that year.
An alternative to “pak cham kai” is this Chinese Five-Spice Roast Chicken. Often served at the Chinese 10-course wedding banquets, this delicious roast chicken is accompanied by shrimp crackers and pepper salt. This is one of the few dishes eaten with salt instead of soy sauce. Of course this was a favorite with the kids at those banquets, if they can look beyond that chicken head. Thank goodness that “garnish” seldom appear on the plate these days!
The chicken can be marinated overnight with ginger, scallion, and Shao Hsing rice wine. It is then drained, air dried, applied with a rub, and air dried again for several hours before roasting. The version shown here is simplified one where the chicken is placed on a beer can roaster so that it sits upright during roasting. The juices drip onto the pan producing a chicken with crispy skin. The fragrant salt is easy to prepare and is good with most meats.
Here is what the beer can roaster looks like. A can of beer or soda may be placed in the center to flavor your roasted chicken. I will have to give it a try one of these days.
- 1 roasting chicken (3 to 4 lbs)
- 3 tsp sea salt
- 1½ tsp ground white pepper
- 1 tsp five-spice powder
- ½ tsp garlic powder
- Remove giblets and excessive fat from chicken. Rinse chicken including the inside. Pat dry the outside and place it on a beer can chicken roaster to drip dry for an hour.
- Pan fry sea salt and ground white pepper over medium heat for 4 to 5 minutes or until fragrant.
- Combine half of the pan fried pepper salt, five-spice powder, and garlic powder in a small bowl. Reserve the other half of the pepper salt for serving.
- Remove chicken from the roaster and liberally sprinkle or pat mixture on the inside and outside of the chicken. Place chicken back onto roaster and allow it to dry for another hour.
- Preheat oven to 375°F (190°C).
- Truss chicken by tying the lower part of the wings and legs together.
- Roast chicken in pre-heated oven on the beer can roaster for approximately 1 hour 15 minutes or until thermometer inserted into the thickest part of the thigh without touching the bone registers 180°F.
- Remove roasted chicken from the oven and let it rest for 15 minutes before carving.
- Serve chicken with slices of cucumber, shrimp crackers, and pepper salt.
Enjoy…..and have a wonderful day! 😎