Five-spice Roast Chicken
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4 to 6 servings
* PLUS Marinating Time: 240 minutes, Roasting Time: 60 minutes
Sichuan cooking wine or dry
finely grated fresh
2 to 2.5 kg
In a 9×13-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)
Traditionally, a whole dressed chicken is a must for celebrating the New Year.