Five-spice Roast Chicken
0
- Prep Time15 min
- Total Time15 min
- Makes4 to 6 servings
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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