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