5-Spice Roast Chicken

20 Feb

I have always loved Roast Chicken; it’s unbelievably easy to make and so versatile, to be eaten with rice or noodles. It so happened that I wanted to eat Dry Wanton Noodle and decided to make the Roast Chicken for a more filling meal. As the original recipe calls for Chinese cooking wine, I decided not to add any alternative. I merely increased the amount of the other ingredients and it tasted just fine.

Here’s an easy peasy method of roasting the chicken ala Chinese style.

Ingredients

  • 1 whole chicken
  • 1/2 cup light soya sauce
  • 3/4 cup chicken stock
  • 2 tablespoons honey
  • 1/2 tablespoon olive oil
  • 1/2 teaspoon 5-spice powder
  • 1 stalk spring onion, sliced
  • 3 garlic cloves, smashed

Directions

You can cut the chicken into several pieces, ‘butterfly’ it or use it as it us.

Combine all ingredients together and place chicken in a Ziploc bag with the marinade. Leave it to marinate in the fridge for at least 6 hours or overnight.

Place chicken in an oven proof dish and cover it with aluminium foil. Roast at 200 degrees Celsius for 1 1/2 hours. Bast the chicken with the sauce from the dish at 1/2 hour intervals. Remove the foil and continue roasting at 180 degrees Celsium for 20 minutes till the skin is browned. Brush on additional honey and sprinkle on additional sliced spring onion after removing the foil.

Once the chicken is cooked, remove and cover it loosely with the foil. Serve it with rice or noodles and blanched vegetables.

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