1. Heat oven to 200C*. Mix together grated ginger, crushed garlic, five spice, brown sugar and the orange zest.
2. Season the chicken, inside and out with salt and pepper, then rub the ginger mix all over.
3. Stuff the orange and ginger slices into the chicken cavity. Place in a dutch oven (casserole dish with lid) breast side up. Pour over the orange juice and soy sauce, cover and cook in the oven for 1 hour until cooked through. Remove the lid for the last 15 minutes to brown the chicken.
4. Serve with juices from the pot, steamed rice and greens. 

* This recipe was originally cooked in a clay pot. If you are using one, place it in the oven cold rather than pre-heating.