Prep 50 mins
Cook 1 hr 27 mins
I found this Chinese inspired chicken recipe in the paper. Chicken represents happiness and marriage. Serving chicken whole signifies family togetherness. The chicken is so sweet and juicy made this way. You will need unwaxed kitchen string for this recipe.
- 1 (2 kg) whole chickens
- 1 lemon, roughly chopped
- 1 piece ginger, 3cm fresh, peeled and finely grated
- 3 garlic cloves, crushed
- 1⁄4 cup brown sugar
- 1⁄3 cup soy sauce
- 2 teaspoons Chinese five spice powder
- 2 tablespoons chinese rice wine (or dry sherry)
- Rinse the chicken (including cavity) under cold water. Pat chicken dry with paper towel. Place the lemon inside cavity. Tie the chicken legs together with kitchen string. Place chicken in a glass or ceramic dish.
- Combine ginger, garlic, sugar, soy sauce, five spice and rice wine in a jug. Pour half this sauce mixture over the chicken.
- Turn the chicken to coat evenly. Cover chicken and refrigerate for 30 minutes, if time permits.
- Preheat the oven to 190C/170C fan-forced. Place the chicken, breast-side up, on a wire rack in a baking dish. Roast for 1 1/2 hours, basting with reserved marinade every 15 minutes, or until browned and juices run clear when thigh is pierced with a skewer. .
- Serve chicken.
- Note ~ Cover chicken loosely with foil if over-browning during cooking.
I loved this. Have also cooked with similar flavours, but like Peter J said, the lemon and the basting bring this to a fantastic new level. Thanks so much for posting.
OMG the aroma alone as you are cooking it just makes you want to gobble it up and when you baste it the smell is just heaven. I had a 1.4k chicken and at 175C fan forced it took 2 hours to cook (but I have a funny feeling my oven in playing up) and in the end I had to quarter the chicken and cook the quarters in a single layer in a separate tray to cook fully through but it was moist and full of flavour and the real test was the DM - she had eaten up all her vegies and it was I'll have the chicken for lunch tomorrow but I insisted she have a taste for evaluation and she gobbled up the lot, thanks Tisme, made as a recipenap/pressie for Aussie/Kiwi Swap #57 October 2011.
Mmmmm! I've cooked with a similar blends of spices and soy on a chicken before but the sugar and constant basting really helped it caramalise for a super tasty and crispy skin. I also loved the idea of stuffing with lemons, it kept it nice and moist with a subtle lemon flavour throughout the meat.