Name: Soy Sauce Chicken
Yield: 4-6
Ingredients: 1 whole chicken, 4-5 pounds, spatchcock to lay flat in the roasting pan; -; ¼ cup roughly chopped ginger, no need to peel; 2 Tbsp Sri Lanka and 1 Tbsp Smoked Cinnamon; OR 3 Tbsp Five Spice (instead of Sri Lanka and Smoked Cinnamon); ½ cup Shaoxing rice wine; 1 cup soy sauce, gluten free or regular; ¼ cup sugar; 1 Tbsp fine sea salt; 2 tsp garlic slices

Whole chicken dishes are some of the most satisfying to make, share, and enjoy as leftovers. As usual, we love marinating it ahead for great flavor and moisture in the final dish. In preparation for Lunar New Year, a whole chicken is considered to bring luck and “wholeness” for the coming year. Chicken is a homophone for ji (吉, meaning 'good luck' and 'prosperity'). Classically, the braised chicken is seasoned with soy sauce, wine, and ginger with spices so we use Sri Lanka and Smoked Cinnamon for our first version with caramelized, roasty skin. Now that Five Spice is available, we have two versions to share! Happy Lunar New Year!

Soy Sauce Chicken

Author: Helen Park
Servings: 4-6
Category: Main Course

Ingredients

1 whole chicken, 4-5 pounds, spatchcock to lay flat in the roasting pan
-
¼ cup roughly chopped ginger, no need to peel
2 Tbsp Sri Lanka and 1 Tbsp Smoked Cinnamon
OR 3 Tbsp Five Spice (instead of Sri Lanka and Smoked Cinnamon)
½ cup Shaoxing rice wine
1 cup soy sauce, gluten free or regular
¼ cup sugar
1 Tbsp fine sea salt
2 tsp garlic slices

Directions

Preheat the oven to 350°F.
In a blender, blend the marinade ingredients until smooth. If marinating overnight (up to 3 days), place the chicken and marinade into a resealable bag, squeezing out any excess air, to ensure the chicken stays well immersed.
When ready to cook, place the chicken flat, skin side up, into an oven safe dish and pour the marinade over.
Bake, basting every 15 minutes for 1-1/2 hours or until the chicken is cooked and tender and the skin is caramelized and crispy on the edges.
When ready, remove the chicken from the oven and carefully lift the cooked chicken out of the pan and juices to a platter to rest for 15 minutes.
Strain the remaining liquid through a fine sieve and reserve warm.
Once the chicken has had a chance to rest, carve the pieces apart and slice the breast thinly. Serve warm with the flavorful broth and have a great new year!