Serves: 2-4

Prep time: 20 mintues

Total time: 1 hour 20 minutes

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Ingredients:

1 4lb. whole chicken, spatchcocked

1 Tbsp kosher salt

1 Tbsp powdered dried shiitake mushrooms

2 Tbsp sichuan peppercorn

1 Tbsp black peppercorn

2 tsp coriander seed

2 tsp fennel seed

1 tsp cumin seed

2 Tbsp olive oil, for searing

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Brown butter black vinegar sauce:

6 Tbsp unsalted butter

1 inch of fresh ginger, peeled and minced

4 garlic cloves, minced

12 dried arbol chiles

¼ cup black vinegar

2 Tbsp soy sauce

¼ bunch of cilantro, chopped (stems and all)

2 scallions, sliced

Rice, for serving

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Instructions:

1. Preheat oven to 375F.

2. Grind spices to a coarse grind. Set 2 Tbsp aside.

3. Season chicken with salt and spice mixture. **

4. In a cast iron pan, over medium heat sear spatchcocked chicken skin side down until golden brown in a bit of olive oil. About 8-10 minutes.

5. Nestle in butter around the chicken and allow to melt.

6. Place weights or another pan on top of chicken and place in middle rack of oven. Cook until chicken is 160F internal in thickest part of breast and 180F in the thigh. About 1 hour 10 minutes.

7. Remove chicken from pan and set aside skin side up. (If chicken is not darkened enough, throw it under the broiler for a couple minutes.)

8. Put pan back on medium heat. Add reserved spice mixture, ginger, garlic and chiles. Cook until aromatics are fragrant and butter is browned. About 3 minutes.

9. Turn off heat and carefully mix in black vinegar and soy sauce.

10. Cut chicken into serving pieces. Pour brown butter black vinegar sauce all over chicken and top with cilantro and scallions.

11. Serve with rice.

NOTES:

**If time permits, season chicken a day before and let it sit in fridge uncovered. It will be even tastier.