Fushan Roast Chicken
A traditional dish from Fushan, Yantai, Shandong. Made with young chickens of the season, prepared through marinating, frying, and steaming, with an attractive appearance and tender, aromatic meat.
Ingredients
chicken (plucked, gutted, washed clean, drumsticks removed)
500 g
fine salt (part for marinating, part for final sprinkling)
20 g
star anise (crushed)
0.5 g
scallions (sliced or shredded)
50 g
ginger (sliced or minced)
25 g
soy sauce (poured over the chicken)
15 g
peanut oil (for deep-frying)
1000 g
sorghum stalk (to prop up the chicken body)
13 cm
maltose (mixed with 50 g of water)
25 g
five-spice powder (mixed with minced scallion and ginger, stuffed into the chicken cavity)
0.5 g
Instructions
1
Step 1
Pluck the chicken, remove the internal organs, wash it clean, then chop off the lower legs. Slice the ginger, shred the scallions. Crush the star anise and mix evenly with fine salt, then rub it all over the chicken. Marinate for 3-4 hours, then wipe dry with a clean cloth. Crack the two thigh bones of the chicken. Make a 3 cm long small cut on the chicken's belly, cross the two legs and tuck them into the belly cavity. Insert the sorghum stalk through the vent to prop up under the cartilage at the front of the chicken breast. Mix the maltose with 50 g of water and apply evenly over the chicken.
2
Step 2
Pour the peanut oil into a pot. When the oil reaches about 80% hot over high heat, place the chicken into the pot. Deep-fry until the chicken turns purple-red, then remove and drain off the oil. Set aside for later use.
3
Step 3
Mince the scallions and ginger, mix evenly with the five-spice powder, and stuff the mixture into the chicken cavity. Place the chicken on a plate, pour the soy sauce over it, and sprinkle with fine salt. Steam over high heat for 15 minutes, then remove. Take the sorghum stalk out of the chicken cavity and serve.
