Roast Chicken-Chinese Spiced |
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Prep Time: 6 Minutes Cook Time: 1 Minutes |
Ready In: 7 Minutes Servings: 6 |
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A recipe from David Herbert's Perfect series. Haven't tried it yet, but love all these spices. The cooking time includes 6 hours marinating. Ingredients:
1 tablespoon szechuan peppercorns |
1 tablespoon whole black peppercorn |
2 tablespoons sea salt |
2 teaspoons chinese five spice powder |
1 teaspoon caster sugar |
1 1/3 kg roasting chickens (or medium sized bird) |
4 spring onions, thinly sliced |
1 teaspoon ginger, freshly grated |
2 tablespoons light soy sauce |
1 dash sesame oil |
Directions:
1. Dry fry the two peppers over medium heat for 30-60 seconds, until fragrant and slightly coloured.
2. Grind them with a pestle and mortar or in a coffee grinder til fine, then combine with the salt, five spice and sugar.
3. Pour a kettle of boiling water over the chicken then thoroughly pat dry with paper towel. Rub spice mixture all over the chook.
4. Place in the fridge uncovered for 6 hours, then brush off any extra spice mix before putting in a roasting dish in a 200C oven.
5. Roast for 60-70 minutes, until cooked and golden. Check the doneness by piercing the flesh between the thigh and body, when juices run clear it's ready.
6. Serve in pieces with the dipping sauce - (just combine all the ingredients in a dish) - and some steamed vegetables.
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