Chinese Roast Chicken

By gluttonforlife • February 26, 2010 • 3 Comments

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Author Notes: This recipe is adapted from Millie Chan, the noted Chinese cook who helped popularize the concept of Kosher Chinese. It's really just a simple and foolproof way to make that delicious, crispy hacked chicken we all know and love. - gluttonforlife

Serves 4

1 well-bred roasting chicken
1 tablespoon light agave nectar
1 tablespoon boiling water
1 tablespoon soy sauce
1 tablespoon distilled white vinegar
1/2 teaspoon 5-spice powder
cilantro

Preheat the oven to 350 degrees. Wash and dry the chicken. Rub the cavity and the outside with salt.
Combine the other ingredients, except the cilantro, and mix well. With a pastry brush, apply the glaze all over the outside of the bird. Then place on a rack over a roasting pan and allow to dry in a cool, breezy place (or next to a fan) for 1-2 hours. (Drying the skin out helps make it crispy.)
Place the chicken with the breast side down on the rack and bake. After 20 minutes, carefully turn the breast side up and roast for another 50 minutes (or until well browned). Remove from oven and cool.
Transfer chicken to cutting board and, with a cleaver, chop into medium chunks. Garnish with cilantro and serve at room temperature.