Five-spice roasted chicken

Posted: July 18, 2010 by nietize in Chicken, Chinese, Roast

From Food and Wine


2 tablespoons canola oil
1 tablespoon minced garlic
1 1/2 teaspoons five-spice powder
One 4-pound chicken, rinsed and dried
Salt and freshly ground pepper

Preheat the oven to 550° fahrenheit (288 degrees celsius). In a small bowl, combine the oil with the garlic and five-spice powder; rub all over the chicken. Set the bird in a roasting pan and season with salt and pepper.

Bake the chicken for about 15 minutes, or until the skin is browned. Reduce the oven temperature to 325° fahrenheit (160 degrees celsius), cover the chicken loosely with foil and cook until the juices run clear when the thigh is pierced with a fork, about 1 hour. Let the chicken cool slightly, then carve it into 8 pieces and serve.

Last week, Lainey sent me a message on msn messenger to say that she has a craving for the “Chinese” roast chicken we get back in Singapore (not too sure whether it’s Cantonese or just generically Chinese). Anyway, she sent me the above link to this recipe and I decided to try making it (she hasn’t done it yet).

There are dishes that you won’t cook more than once (sometimes twice usually because you have ingredients in the fridge that match the ingredients in the recipe). There are dishes you know you will be cooking on a regular basis because it’s delish and easy. This dish is definitely one of them. While it doesn’t taste at all like the roast chicken back in Singapore; it’s still a good dish in its own right.

I adapted the recipe to the ingredients in my fridge in that I had 4 chicken legs in the freezer. I used the same amount of the five-spice rub for the chicken legs and I adjusted the time and temperature, 260 degrees celsius for 15 minutes initially and 160 degrees celsius for 25 minutes subsequently. The end result is in the pictures.


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