- 3 lbs 12 oz whole chicken
- 1/4 cup soy sauce
- 1 tbs finely grated fresh ginger
- 2 strips dried mandarin peel
- 1 star anise
- 1/4 tsp five-spice
- 3 tbs soft brown sugar
Put chicken in a large bowl with garlic and ginger. Cover and refrigerate for at least 4 hours, up to overnight.
Put a small rack in the base of a large saucepan, one big enough to hold chicken. Add water up to the level of the rack, then place chicken on rack and bring water to a boil, covering the pan tightly Reduce heat and steam for 15 minutes, then turn off heat and let rest for 15 minutes. Transfer to a bowl and set aside.
Wash pan and line it with large pieces of foil. Pound mandarin peel and star anise with a mortar and pestle until they are the size of coarse breadcrumbs. Add five-spice and sugar. Spread over foil in pan, then place the rack in the pan and again and top it with the chicken once more. Place over medium heat , and when spice mixture is smoking, cover tightly and reduce heat to low. Smoke for 20 minutes, then remove from pan and chop into manageable-sized pieces. Place on a serving platter and serve.
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