How to make it

  • 1.Whisk soy,rice wine,hoisin and honey in bowl;set aside
  • 2.Heat peanut oil in large skillet over high heat. Add star anise and peppercorns;cook,stirring until toasted,about 10 seconds. Add cilantro,scallions and garlic and cook 30 seconds.
  • Add soy mixture and simmer over med. heat until slightly reduced 2 to 3 mins. Transfer to large bowl and let cool,then add chicken and toss. Refrigerate 4 hours.
  • 3. Transfer chicke to rack in roasting pan(eserve marinade.)
  • Refrigerate chicken ,uncovered about 3 hours to dry out skin.
  • 4. Position rack in upper third of oven;preheat to 400'. Pour 1/4" water and reserved marinade into roasting pan.
  • Roast chicken 20 mins. Baste with pan juices,then reduce oven temp. to 350' and continue roasting until skin is glazed and thermometer registers 160',20 to 25 mins more.
  • Transfer chicken(on the rack) to a board
  • Pour pan juices into a skillet;simmer over med-high heat till reduced by half;,about 5 mins. Drizzle over chicken.

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