- One 4-pound broiler-fryer chicken
- 2 teaspoons plus 1 tablespoon salt
- 2 tablespoons Mei Kuei Lu Chiew liquor
- 1/4 cup finely minced shallots
- 2 tablespoons finely minced ginger
- 1 tablespoon thin soy sauce
- 1 1/2 teaspoons honey
- 1 teaspoon sesame oil
Remove any fat pockets from the chicken and rub the chicken all over with 2 teaspoons salt. Rinse the chicken under cold water and place on a rack. Pat the cavity and skin dry with paper towels. Air-dry at least 1 hour in a cool and breezy room. When dry, rub the skin of the chicken with liquor and allow to sit for 15 minutes.
Preheat the oven to 425 degrees. In a small bowl, combine the shallots, ginger, remaining 1 tablespoon salt, soy sauce, honey, and sesame oil. Stir until the honey is dissolved and the mixture is well combined. Smear about 3 tablespoons of the mixture into the cavity and the remainder all over the chicken skin.
Place the chicken breast-side up on a rack set in a roasting pan lined with heavy-duty aluminum foil and filled with water to a depth of 1/4 inch. Roast 30 minutes, or until chicken is just beginning to turn golden. Using several thicknesses of paper towels to grip the chicken, carefully turn the chicken breast-side down, and roast an additional 20 minutes. Again using paper towels, turn the chicken breast-side up. Roast a final 5 to 10 minutes, or until a meat thermometer registers 170 degrees when inserted at the meatiest point of the thigh but not touching the bone, and the skin is a rich golden brown color.
Allow the chicken to rest for 15 minutes. With a meat cleaver, chop the chicken through the bone, into bite-size pieces (or disjoint into serving pieces), reserving any chicken juices. Serve immediately or at room temperature with any pan juices.