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Five-spice Roast Chicken

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  • Prep Time15 mins
  • Total Time15 mins
  • Makes4 to 6 servings
*PLUS Marinating Time: 240 minutes, Roasting Time: 60 minutes

Ingredients

  • 1/3 cup soy sauce

  • 1/3 cup Sichuan cooking wine or dry sherry

  • 3 garlic cloves, minced

  • 2 tbsp finely grated fresh ginger

  • 2 tbsp vegetable oil

  • 1 tbsp dark sesame oil

  • 1 tbsp five-spice powder

  • 1 tsp pepper

  • 2 to 2.5 kg whole chicken

  • 3 green onions

  • 1-in. piece fresh ginger

  • 3 garlic cloves, peeled

Instructions

  • In a 9x13-in. (3-L) baking dish, stir soy with wine, minced garlic, grated ginger, vegetable and sesame oils, five-spice powder and pepper. Add chicken. Turn and rub marinade all over chicken until well coated. Slice onions into long pieces and ginger into thin slices. Using flat side of a knife, coarsely crush garlic cloves. Stuff onions, ginger and garlic inside chicken cavity. Using kitchen twine, tie ends of chicken legs together. Cover and refrigerate, turning occasionally, for at least 4 hours, preferably overnight.

  • To roast, preheat oven to 350F (180C). Turn chicken breast-side down. Loosely cover pan with a piece of foil. Roast in centre of oven for 30 min. Remove foil and turn chicken breast-side up. Continue roasting, uncovered, until an instant-read thermometer inserted into thickest part of thigh reaches 170F (75C), 30 to 45 more min. Skin will be quite dark. Let stand 5 min. before carving.


Nutrition (per serving)

Calories 355, Protein 29.9g, Carbohydrates 3.8g, Fat 23.6g.

Traditionally, a whole dressed chicken is a must for celebrating the New Year.

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