Roast chicken Chinese-style

Roast chicken Chinese-style

By
From
Encyclopedia of Food and Cookery
Serves
4

Take a group to a Chinese restaurant for a meal and invariably one person will choose a crispy chicken to share with the table. Here’s how it’s done at home. Serve with boiled rice and, if liked, a simple Chinese vegetable dish.

Ingredients

Quantity Ingredient
1 x 1.5kg whole chicken
3 tablespoons soy sauce
1 tablespoon honey
1/2 teaspoon ground ginger
1 tablespoon dry sherry
2 tablespoons spring onions, finely chopped
3 garlic cloves, crushed
1 teaspoon five-spice powder
3 teaspoons salt

Method

  1. Remove any loose fat from inside chicken and wipe inside with paper towels. Combine soy sauce, honey, ginger, sherry, spring onions, garlic and ½ teaspoon five-spice powder. Brush all over chicken and in cavity. Loosen skin of breast and thighs and brush mixture on chicken flesh. Cover and leave in refrigerator for 1–2 hours, turning occasionally.
  2. Drain chicken, reserving marinade. Place on rack in roasting tin containing 2 cm water to prevent drippings from burning. Roast in a preheated moderate oven for about 1¼ hours, turning occasionally and brushing frequently with reserved marinade. Chicken is cooked when juices run clear when thickest part of flesh is pierced with a fine skewer. Chop chicken into serving portions and serve with remaining five-spice powder mixed with salt for dipping. Usually accompanied by rice.
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