- 1.8kg whole chicken
- 4 green onions, finely sliced
- 2cm piece fresh ginger, finely grated
- 1 tablespoon sugar
- 1 tablespoon hoisin sauce
- 2 tablespoons Chinese rice wine
- 2 teaspoons Chinese five-spice powder
- 1 teaspoon salt
- 1/4 cup honey
- 1 tablespoon Chinese rice wine
- 1 tablespoon soy sauce
- 2 tablespoons hoisin sauce
- Step 1Remove and discard neck from chicken. Rinse chicken (including cavity) under cold water. Bring a large saucepan of water to the boil over high heat. Carefully place chicken in saucepan. Cook for 4 to 5 minutes or until skin is just firm. Drain. Pat chicken dry inside and out with paper towel. Line a large roasting pan with foil. Place a greased wire rack into pan.
- Step 2Preheat oven to 200°C/180°C fan-forced. Combine onion, ginger, sugar, hoisin sauce, rice wine and five spice in a bowl. Rub mixture into cavity of chicken. Secure skin over cavity with toothpicks. Tie legs together with kitchen string. Place chicken, breast side-up, on wire rack.
- Step 3Make basting marinade: Whisk salt, honey, rice wine, soy sauce and hoisin sauce together in a bowl. Brush chicken all over with one-quarter of the basting marinade. Roast chicken for 45 to 50 minutes, basting every 10 minutes with remaining marinade (see tip), or until browned and juices run clear when thigh is pierced with a skewer. Cover loosely with foil. Stand for 10 minutes. Serve.
- High protein
- Low carb
- Lower gi
Tip: Rotate pan during cooking to ensure even browning. Cover chicken with foil if over-browning.
- Author: Michelle Noerianto & Kim Coverdale
- Image credit: John Paul Urizar
- Publication: Super Food Ideas