Roast Chicken with Sichuan Peppercorns is roast chicken for grown ups! Super easy, the sichuan peppercorns will add a zingy dimension to your Sunday roast!
1TbspShaoxing rice wine or any rice wine or dry sherry
1tspsesame oil
Instructions
Dry roast the sichuan peppercorns on medium low heat for 1 - 2 minutes, no more, as we want just a bit of depth.
Place the sichuan peppercorns in a pestle and mortar, along with the salt and pound to a semi-coarse grind. Or just use a spice mill/chopper.
Pound or chop the garlic and ginger into a fairly fine mince. A food chopper will do, or use the pestle and mortar or just a knife to chop them fine.
Now mix all the marinade ingredients together, right there in the mortar or in a bowl.
Rub the marinade all over the chicken, inside and out, and under the skin, being careful not to break the skin, going as far as you can.
Leave to marinate for a minimum of 1 hour, overnight if you planned early enough! If marinating overnight, place in the fridge.
20 minutes before you're ready to roast the chicken, bring it out of the fridge to allow it to come to room temperature slightly.
Preheat the oven to 190˚C (375˚F).
Stuff the chicken with the spring onions (scallions) and orange.
Loosely cover the chicken with a foil and roast on the middle shelf for 1 hour.
Take the foil off after 1 hour and roast uncovered for the remainder of the time, which should be about 3o minutes, depending on the size of your chicken. See tips above. Baste your chicken halfway, if you like. I don't always bother, going for a super crispy skin.
When done, cover with foil, then a tea towel and leave to rest for 20 minutes, before carving and serving.