Fushan Roast Chicken

Fushan Roast Chicken

　　Ingredients: 1 cleaned small chicken, 10g maltose syrup, 25g five-spice powder, 5g star anise, 50g scallions, 25g ginger, 15ml soy sauce, 1 piece of sorghum stalk (about 13cm long), 15g salt, 1000ml peanut oil.

　　How to Make Fushan Roast Chicken

　　(1) Clean the chicken, chop off the lower legs, evenly sprinkle sliced ginger, shredded scallions, star anise, and salt over the chicken, marinate for 3 hours, then pat dry with a clean cloth. Break the two thigh bones, make a 2cm-long incision under the belly, cross the two thighs and insert them into the cavity, and insert the about 13cm-long sorghum stalk along one side to prop up the cartilage under the chicken’s breast. Then evenly brush a thin layer of maltose syrup over the chicken.

　　(2) Heat peanut oil in a wok over high heat until it reaches 80% heat, then put the chicken in and deep-fry until it turns purplish-red, then remove.

　　(3) Finely chop the scallions and ginger, mix with the five-spice powder, stuff into the chicken cavity. Place the chicken on a plate, pour soy sauce over it, sprinkle with salt, steam in a steamer over high heat for 15 minutes, then remove and pull out the sorghum stalk inside the chicken to finish.