Preparation:
I highly recommend the romertopf type clay pots. Especially for chicken. I've done several chicken recipes in mine and they all came out extremely savory and done to perfection. There's a unique, rich flavor that seems to typify food cooked in this way. Haven't tried this one yet, but it's high on the list.
The ingredients are Asian, the technique Western. The result, I imagine, is delectable. It's a very simple recipe. At least the first time I'd resist any temptation to embellish it. Well, maybe a few fermented black beans... ;-} Rinse the chicken inside and out and pat dry. Work your fingers under the skin of the chicken, carefully loosening skin from flesh across the breast and legs.
Mix together the garlic, ginger, salt and pepper; rub evenly under the skin.
Brush the chicken with sesame oil.
Soak a 2-quart unglazed clay cooking pot in cold water to cover for 10 minutes. Drain and place the chicken breast-up in the pot. Cover and place in a cold oven; turn the thermostat to 475F and roast for 1 hour.
Remove pot from oven and place on a towel. Put lid on another towel. (The hot clay will break if placed on a cold surface). Transfer chicken to a heated serving platter and drizzle with some of the juices left in the pot.
Andrew Schloss, San Francisco Chronicle, 11/ |
