Chinese Five-Spice Roast Chicken
A whole roast chicken marinated with soy, five-spice, garlic, ginger, and a touch of sweetness, then roasted until glossy and deeply savory.
Source: Dat home cooking
Method
- 1
Pat the chicken dry very well, including inside the cavity.
- 2
Mix the soy sauce, dark soy sauce, Shaoxing wine, honey, brown sugar, five-spice powder, salt, white pepper, garlic, ginger, and sesame oil into a marinade.
- 3
Rub the marinade all over the chicken and inside the cavity. Marinate for at least 4 hours, ideally overnight.
- 4
Stuff the cavity with the green onions and ginger slices.
- 5
Roast at 425°F for 20 minutes, then reduce to 375°F and continue roasting until the thickest part of the thigh reaches 165°F, about 50 to 55 minutes more.
- 6
Rest the chicken for 15 minutes before carving and serving.