Chinese Five Spiced Roast Chicken
I want to learn to cook better Chinese food, so this is the start of my new quest.
Chinese Five Spiced Roast Chicken
I want to learn to cook better Chinese food, so this is the start of my new quest.
Open in Cookpad AppSteps
- 1
Peel and slice the ginger. Lay half the slices in the base of a roasting tray. Place the chicken on top. Cut one of the lemons in half, clean and trim the spring onions then cut them in half (into greens and whites) and halve the garlic head.
- 2
Mix together the five spice, a pinch of salt and pepper and 1 tsp vegetable oil. smother the chicken in the five spice. Then stuff the cavity with the remaining ginger root, half a lemon (save the other half for the final step with the sauce), half a head of garlic and the green ends of the spring onions. Put the remaining half of garlic in the tray with a drizzle of oil.
- 3
Roast in the oven for 30 mins. Then drizzle with a little oil or juices from the pan, and add the rest of the spring onions to the tray and the remaining lemon cut into 4 wedges.
- 4
Once the chicken is cooked through and the juices run clear, lift it out of the tray onto a carving board. Pour the juices from the baking tray into a small saucepan and add the soy, garlic and sweet chilli sauce, squeeze out the insides of the roasted lemons too. Boil for a few minutes to reduce the sauce slightly, then add the juice from the remaining half a lemon. Serve alongside the chicken and some rice, you can drizzle with the sauce as you serve it.
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