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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)
  • 1.5 tsp of Chinese five spice powder
  • 1/2 bulb of minced garlic
  • 4 tbsps avocado oil
  • 4 tbsps sesame seed oil
  • 4 tbsps coconut aminos (or soy sauce)
  • 1/2 tsp honey
  • 1 tsp garlic granules
  • 1 tsp ginger paste

If making this for adults, add some fresh mild red chilli into the marinade.

There should be a lot of marinade, if the quantity is less relative to the size of your chicken, add an extra tablespoon of avocado oil, sesame seed oil and coconut aminos. 


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, 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 or my favourite sesame noodles.

For the sesame noodles side, you will need:

  • 2 packets of Biona Spelt Noodle for Asian Stir Fry
  • 3 cloves minced garlic
  • 2.5 tbsps sesame seed oil
  • 2 tbsps coconut aminos (or soy sauce)
  • 1/2 red onion, minced
  • 1/2 cup of broccoli
  • 1/2 cup asparagus


1. In a pan, add the sesame seed oil and wait for it to heat up on low-fire

2. Add in your garlic, and cook until lightly brown, you do not want to burn the garlic so make sure the fire is low

3. Add in your onions, and cook until translucent

4. At this point, boil your noodles and sieve once ready, keep aside

5. Add in your green vegetables to the onion and garlic

6. Once cooked, add in your noodles

7. Add in your coconut aminos and mix well

If you're preparing this dish for adults, you can add in 1 tbsp. of Chinese Chili Oil of choice.



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