Chinese Roast Chicken - Part 1
This is one of my favourite recipes of all time. With a mother born in Singapore, we grew up in a home that was very Asian-food heavy, and so I naturally gravitate to more Asian flavours. I generally love recipes that can easily feed the whole family including our 9-month old. Plus this recipe is incredibly versatile, you can make it in a soup noodle to create a ramen, you can eat it in a crunchy Asian salad, you can eat it with a side of egg fried rice or noodles, or simply with a side of stir-fried green vegetables. I'm going to give you two recipes for this, so make sure you check out Part 2.
You will need:
- one medium sized organic whole chicken (for around 4-6 people)
- 2 tsp of Chinese five spice powder
- 1/2 bulb of minced garlic
- 1/2 sliced Thai red chilli (check the spice level before hand and adjust accordingly, 1/2 is based of a non-spicy Thai red chilli)
- 1 cup of coconut aminos or 2/3 cup soy sauce
- 1/2 tsp honey
- 1 cup sesame seed oil
1. Add all the ingredients together in a large mixing bowl. Mix well.
2. Make a few cuts on the surface of the skin so the sauce can go inside, and add the chicken into the mixing bowl. Baste the chicken in the sauce
3. Cover with cling film and let marinate in the fridge either overnight if possible or a minimum of 4 hours
3. Bake in the oven at 180 degrees for 1 hour 15 minutes, keep checking to see the chicken does not burn, but the skin should be very dark and crispy. Occasionally take a spoon of the sauce and pour over the top to keep it moist whilst it's baking, this will really enhance the flavour
I like to serve this alongside a side of stir-fried mixed greens with garlic, along with a side of egg-fried vegetable rice.