5-Spice Spring Chicken
We simply love this easy Chinese recipe for young chicken which results in a tender aromatic meal when accompanied by stir-fried young vegetables and Asian greens.
Prep Time10 minutes
Cooking Time50 minutes
2 x baby chickens
5ml Chinese 5-spice powder
60ml light soy sauce
Prepare chickens in advance by patting insides and outside dry and leaving in fridge overnight to dry out; this results in a more crispy skin when cooked.
Combine marinade ingredients.
Preheat oven to 200 deg C.
Brush chickens liberally with marinade and place on a wire rack in a roasting pan; pour water into pan to prevent the pan drippings from burning.
Roast for about 30 minutes until skin becomes browned, basting with marinade regularly; reduce heat to 170 deg C and continue to roast until completely cooked, about 20 minutes.
Remove from oven and allow to stand for a few minutes before serving.