Chinese five-spice is a perfect spice for roasted chicken.
1 large chicken
6-8 garlic cloves
Few pieces of ginger
2 tbsp 5 spice powder
1 tsp hoisin sauce
1 tsp char siu sauce
1 tbsp soya sauce
1 tsp sesame oil
1 tbsp water (or Shaoxing rice wine)
An extra drizzle of sesame and olive oil
Wash and dry chicken inside out.
Sprinkle inside of the chicken with 1 tbsp 5 spice powder.
Insert garlic and ginger into the cavity of the chicken.
Sprinkle the other tbsp 5 spice powder all over the chicken.
In a bowl mix the hoisin, char siu, soya sauce, sesame oil, and water.
Brush all over the entire chicken.
Refrigerate uncovered overnight. [Recommended for best results but a few hours will do].
Do not discard marinade, refrigerate as well.
Bring to room temperature the following morning.
Preheat oven to 200°C and roast doe 15 minutes till golden and crisp.
Reduce temperature to 180°C, cover with foil, and roast for another 1½ -2 hours (depending on the size of the chicken).
15 minutes before final cooking time remove foil and baste again and crisp skin.
Let it rest covered with foil for 10 minutes before carving.
Thicken sauce on the stovetop with a slurry of 1 tsp cornflour and ¼ cup of water and any reserved marinade leftover.
Prepared, tried, and tested Melanie Kramar
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