½ teaspoon kosher salt
1 tablespoon vegetable or canola oil
1 whole chicken, 3½ to 4 pounds, butterflied according to
the directions here
Combine the soy sauce, sugar, sake, mirin, and scallion
whites in a small saucepan and heat over medium-high
heat until barely simmering, then reduce the heat to
maintain a gentle simmer and cook until reduced by half,
about 30 minutes. Remove from the heat.
- Meanwhile combine the garlic, ginger, salt, and oil in a
small bowl and massage with your fingers to form a
paste. Separate the chicken skin from the breasts (see
here). Spread the garlic mixture evenly all over the
chicken and under the skin. Roast according to the
Roasted Butterflied Chicken recipe (here), skipping step
2. About 10 minutes before the chicken is done, brush it
all over with 1 tablespoon of the sauce. Serve the chicken
sprinkled with the scallion greens, with the remaining
sauce on the side.