Everyone in the family will love this Chinese-inspired roast chicken. It's also a great addition to a Chinese meal, especially at Chinese New Year (Spring Festival). Serving a whole chicken symbolizes family togetherness for the year ahead.
Marinade
| 4 Tbsp | Soy sauce |
| 4 Tbsp | Peanut oil |
| 4 Tbsp | Runny honey |
| 4 Tbsp | Shaoxing rice wine |
| 6 | Garlic cloves, finely chopped |
| 1 Tbsp | Fresh ginger, finely grated |
| 4 tsp | Chinese five spice |
Chicken
| 1 ⅓ kgs | Chicken (Main) |
| 3 | Spring onions, or 4, curled |
| ½ cup | Mung bean sprouts |
| 1 cup | Chicken stock, or 2 cups, or water |
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Directions
- Combine the ingredients for the marinade. Place in a large plastic bag. Add the chicken, moving it around so it is well coated. Marinate in the refrigerator for at least 4 hours, turning occasionally.
- Heat the oven to 160C.
- Place the chicken on a rack in a roasting pan. Add a cup of chicken stock. Roast for about 1½hours or until cooked. Add the extra stock during the cooking time to keep moist. Baste the chicken occasionally.
- Place the chicken on a warm platter. Cut into serving pieces at the table and top with the spring onions and bean sprouts.
