Chinese Chicken Roast
Chinese Chicken Roast. Luscious and succulent. Patiently basted with a honey - soy marinade. Perfumed with ginger and 5-spice powder. Roasted to a gorgeous golden.
Ingredients
- 1 kg whole chicken
- 3/4 cup light soy sauce
- 3 tbsp dark soy sauce
- 10-12 fine slices of ginger
- 2 tsp chinese five spice powder
- 1 tsp brown sugar
- 2 tsp honey or maple syrup
- 2 tsp cooking oil
Instructions
- Wash the chicken and pat fry.
- Dust 1/2 tsp Chinese five-spice powder in the cavity of the bird, keep aside for 30 odd minutes.
- In a deep bowl, take the light soy sauce, dark soy sauce, sugar, remaining Chinese five-spice powder and ginger slices. Mix well till the sugar dissolves.
- Place the chicken, cavity side down in the marinade, smear all over the bird. Cover the bowl, keep aside. After 3-4 hours, flip the chicken, now cavity side up, give it a good smear again with the marinade. Again cover the bowl, keep aside for 2-3 hours. The more the merrier.
- Take out the chicken from the marinade, stuff the ginger slices inside the cavity, tie the legs with a kitchen twine.
- Add 2 tsp honey to the remaining marinade, cook till sticky. Keep aside.
- Preheat the oven to 180C.
- Grease the baking tray with oil. Place the chicken on the tray, put inside the oven. Roast for 20minutes.
- Take the tray out, brush the chicken with the tray juices that have run out, return to the oven, continue to roast for 15 more minutes.
- Again the tray out, brush the chicken with the tray juices that have run out and the reserve marinade, return to the oven, continue to roast for 10 more minutes.
- Repeat once more.
- Take the chicken out of the oven, allow to rest for 15 minutes. My Chinese Chicken Roast is ready to carve.