- 1 (4 lb) whole chicken.
- 4 scallions, cut into 3-inch pieces.
- ⅓ -inch piece fresh ginger, sliced.
- 3 cups water.
- ¾ cup soy sauce.
- ¼ cup dark soy sauce.
- ¼ cup sugar.
- 2 tbsp ground star anise.
- 1 tbsp black peppercorns.
- 1 tsp salt.
- 1 tbsp oil.
Directions:
1 - Toast the ground star anise in a medium saucepan over medium heat, shaking the pan, until aromatic.
2 - Add 2 cups water, the scallions, ginger, sugar, peppercorns and salt and bring to a simmer, stirring to dissolve the sugar.
3 - Remove the mixture from the heat and add 1 cup cold water and both soy sauces to cool the marinade.
4 - Cut the backbone out of the chicken using a pair of kitchen shears. Trim off any remaining ribs sticking out. Flip over, breast-side up, and firmly press to flatten the chicken.
5 - Add the chicken to a shallow pot or large resealable bag, breast-side down, and pour the soy mixture over top. Add more water to just cover the chicken (1 to 2 more cups), pressing down to submerge if needed.
6 - Refrigerate overnight.
7 - Preheat the grill at about 375˚F.
8 - Remove the chicken from the marinade and pat dry. Lightly rub the skin with the oil.
9 - Arrange the chicken, breast-side up, making sure it lies flat. Cover and grill 1 hour 15 minutes; if using charcoal, add more coals as needed to maintain a temperature between 325˚F and 375˚F.
10- After 1 hour 15 minutes, uncover the grill and brush the chicken all over with some of the sauce. Cover and continue to grill, brushing with sauce 1 or 2 more times, until a thermometer inserted into the thigh and breast registers at least 165˚F and the skin is a rich brown color, 15 to 45 minutes more.
11- Remove to a cutting board and lightly brush with more sauce. Let rest at least 20 minutes before carving.
12- Stir the light green and white scallion parts into the remaining sauce and sprinkle the dark green scallions over the carved chicken. Serve with the soy sauce.