Chinese Roast Chicken

• 1 roasting chicken (4-5 pounds)
• 14 cup minced fresh ginger
• 4 scallions, minced (white and two inches of green)
• 3 garlic cloves, minced
• 3 tablespoons toasted sesame oil
• 2 tablespoons soy sauce
• 3 tablespoons cracked szechwan pepper
• 1 tablespoon five-spice powder
• 1 teaspoon red pepper flakes
• 12 teaspoon salt

1. 1.
2. Rinse and dry chicken and allow it to stand uncovered in the refrigerator overnight.
3. 2.
4. Preheat oven to 450 degrees.
5. Combine ginger, scallions, garlic, roasted sesame oil and soy sauce in a small bowl and mix well.
6. Loosen the skin of the chicken and rub the spice paste between the skin and the chicken.
7. 3.
8. In a small bowl, combine the cracked szechuan pepper, 5-spice powder, red pepper flakes and salt and rub onto the skin of the chicken.
9. 4.
10. Place the chicken on a rack in a roasting pan.
11. Roast for 15 minutes at 450 degrees.
12. Reduce the oven to 350 degrees and continue roasting, basting frequently with pan juices, for about 1 and a half hours, or until a leg moves freely in its socket.

chicken, fresh ginger, scallions, garlic, sesame oil, soy sauce, pepper, fivespice powder, red pepper, salt

Taken from www.food.com/recipe/chinese-roast-chicken-403705 (may not work)