- One 4 Ib. roasting chicken.
- 4 tbsp peanut oil.
- 1 tbsp Chinese five-spice powder.
- 1 tsp salt.
- ½ tsp ground white pepper.
- Zest of 1 Mandarin orange, remaining orange reserved for later use.
Chicken stuffing ingredients:
- 2 scallions, cut into 1-inch pieces and bruised.
- 3 whole star anise.
- 1 chili, split in half.
- One 2-inch piece of ginger, sliced into coins.
- 1 Mandarin orange, cut into pieces.
Basting sauce ingredients:
- 4 tbsp honey.
- 4 tbsp low-sodium soy sauce.
Chinese green sauce ingredients:
- 2 red chiles, seeded and finely chopped.
- 2 scallions, finely chopped.
- 1 large mandarin, zested and juiced.
- 2 tbsp freshly grated ginger.
- 2 tbsp chili oil.
- 2 tbsp low-sodium soy sauce.
- 2 tbsp red rice vinegar or red wine vinegar.
- 1 tbsp peanut oil.
Chicken rub directions:
1- Preheat the oven to 350 degrees F.
2- Dry the chicken out and inside and with paper towels.
3- In a small bowl, combine the peanut oil, five-spice powder, salt, pepper and zest.
4- Rub the chicken inside and out with the spice mixture.
The stuffing directions:
1- Stuff the chicken with the scallions, star anise, chili, ginger and orange.
2- Roast the chicken for 1 hour.
3- Combine the honey and soy sauce.
4- Baste the chicken every 10 minutes until it is cooked through and an internal thermometer reads 160 degrees F, 30 to 40 minutes more.
5- Remove the chicken and let it rest tented with foil for 10 minutes before serving.
Sauce directions:
1- While chicken rests, whisk together the ginger, chili oil, soy sauce, vinegar, peanut oil, chiles, scallions and mandarin juice and zest until well combined.
2- Serve the chicken with the green sauce.