Ingredients
- (3.5 to 5 lb s1/1.5 to 2 kg) whole chicken
- 1/2 tablespoon salt
- tablespoon black tea
- teaspoon sSichuan peppercorns
- teaspoon granulated garlic(or garlic powder)
- tablespoon sShaoxing wine(or dry sherry)
- tablespoon sesame oilmore to drizzle
- green onions, slice d into 2” (5 cm) piece s
- slice sginger, 2 in
- head garlic, top removed
- cup (250 ml) ice
- piece sginger, slice d
- Pan drippings+ water needed for adequate rice cooking liquid
- green onion, thinly slice d
- Pinch of salt
Instructions
- Add the salt, tea, and peppercorns to a pan. Heat over medium low heat, stirring regularly, until smoking.
- Remove the pan from the heat and add the granulated garlic. Transfer everything into a spice grinder or a small food processor. Grind until everything turns into a granulated spice mix.
- Combine the shaoxing wine and sesame oil in a small bowl. Stir well.
- Transfer the chicken into a large bowl. Rub the chicken with the sesame oil mixture on the inside and outside until well coated.
- Sprinkle the Sichuan peppercorn salt mixture onto the inside and outside of the chicken. Gently pat and rub with your hands until evenly coated.
- Stuff the cavity with green onions and ginger. Seal with the garlic, with the cut side facing the inside of the chicken. Secure the stuffing by stitching together the cavity with a toothpick (skip this if you don’t have a toothpick). Tuck the wing tips underneath the breasts to prevent burning.
- Place the chicken breast side down in the same large bowl. Cover with plastic wrap. Let it marinate overnight in the fridge. Rotate once halfway through marinating (it’s OK if you forget the rotating).
