Roasted five spice chicken
( SERVES 6 )
Everyone in the family will love this Chinese-inspired roast chicken. It's also a great addition to a Chinese meal, especially at Chinese New Year (Spring Festival). Serving a whole chicken symbolizes family togetherness for the year ahead.
|4 Tbsp||Soy sauce|
|4 Tbsp||Peanut oil|
|4 Tbsp||Runny honey|
|4 Tbsp||Shaoxing rice wine|
|6||Garlic cloves, finely chopped|
|1 Tbsp||Fresh ginger, finely grated|
|4 tsp||Chinese five spice|
- Combine the ingredients for the marinade. Place in a large plastic bag. Add the chicken, moving it around so it is well coated. Marinate in the refrigerator for at least 4 hours, turning occasionally.
- Heat the oven to 160C.
- Place the chicken on a rack in a roasting pan. Add a cup of chicken stock. Roast for about 1½ hours or until cooked. Add the extra stock during the cooking time to keep moist. Baste the chicken occasionally.
- Place the chicken on a warm platter. Cut into serving pieces at the table and top with the spring onions and bean sprouts.