Shaoxing Roast Chicken

• 1 5-6 lb whole chicken
• 2 teaspoons sesame oil
• 1/3 cup Shaoxing wine
• 1 1/2 tablespoons kosher salt
• 2 teaspoons white pepper
• 4 scallions, chopped in half
• 1 piece ginger, peeled and quartered (4 inches)
• 1 head of garlic, sliced crosswise

1. Preheat oven to 425u0b0F.
2. In a small bowl, add sesame oil and Shaoxing, stir, and set aside. Combine salt and pepper in a tiny bowl or ramekin. This will make it easier to season the chicken.
3. Place the chicken on a foil lined baking sheet. Sprinkle 1/3 of the salt and pepper mixture in the cavity of the chicken. Then stuff the chicken cavity with the scallions, ginger, and garlic. Try to layer the aromatics as you put them in the chicken, break up the garlic a little bit if you need to. Sprinkle the remainder of the salt and pepper all over the outside of the chicken.
4. While the chicken is breast side up, tuck the wing tips behind the chicken. Using a pastry brush, brush the chicken liberally with the shaoxing and sesame oil mixture.
5. After the chicken is liberally brushed with the shaoxing, take what is remaining and pour it in the cavity of the chicken. Tie the legs together with butcher's twine.
6. Roast for approximately 90 minutes or until the chicken reaches 165u0b0F. Let rest for 10-15 minutes before serving. Serve with hot white rice and steamed veggies.

chicken, sesame oil, shaoxing wine, kosher salt, white pepper, scallions, ginger, garlic

Taken from food52.com/recipes/65445-shaoxing-roast-chicken (may not work)