THE Dish: Chef Wally Joe's ultimate five spice roasted chicken

Chef Wally Joe is chef, partner and general manager of the Memphis, Tenn. restaurant, Acre, which opened to rave reviews in June, 2011.

Born in Hong Kong and raised in Cleveland, Mississippi, his culinary education began as a child growing up in the rural Mississippi delta, where he was exposed to the "roots" of food.

After working in his family owned restaurant KC's -- the only AAA 4-Diamond restaurant in Miss. -- he went on to study banking and finance. But after he graduated, he returned to his true love: the kitchen.

On "CBS This Morning: Saturday" for THE Dish segment, Joe shares his ultimate dish: Five spice roasted chicken.


Five spice roasted chicken

Pre-heat oven to 325 degrees

1 3 lb. Whole chicken

1 tablespoon kosher salt

1/2 tablespoon fresh cracked white pepper

2 tablespoon Chinese 5 spice powder

1 small knob of fresh ginger, chopped

1 oz fresh cilantro

1. Pat the chicken dry. Rub the salt, pepper, and 5 spice powder liberally all over the chicken, including the cavity. Stuff the cavity with the ginger and cilantro.

2. Truss the chicken with butcher's twine.

3. Place the chicken in a roasting pan with a rack.

4. Roast the chicken for about 45 min. - 1 hr. To check for doneness, stick a paring knife or in the thigh.

If the juices run clear, the chicken is cooked.

5. Cut the butcher's twine. Carve the chicken in various parts or slices. Serve and enjoy.


Crispy brussels sprouts w/ spicy chile-lime sauce & chicken cracklins'

serves 4

1 lb brussels sprouts, cleaned

2 qt. Canola oil

1 tblsp kanzuri (yuzu chile paste) or sambal oelek

juice of 2 lime

1 tablsp white soy sauce

1 tablsp fish sauce

1 small shallot, minced

1 cup extra virgin olive oil

3 oz chicken skin

1. Heat canola oil to 350 degrees.

2. In a blender, mix the kanzuri, lime juice, soy sauce, and shallot. Slowly pour in the olive oil to emulsify. Reserve.

3. Fry the chicken skin in batches until crispy. Season with kosher salt. Allow to cool and crush. Reserve.

4. Cut the brussels sprouts in half. Fry them in batches if necessary. Toss with the vinaigrette and top with the chicken cracklins.

5. Serve while still warm.


For more recipes, go to Page 2.

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