Five-Spice Roasted Chicken
- 1/2 cup light soy sauce
- 1 tablespoon dark soy sauce
- 1/4 cup granulated sugar
- 1 scallion, trimmed and minced
- 1 to 2 Thai red chilies, deseeded and minced
- 1 teaspoon Chinese five-spice
- 2 large garlic cloves, grated
- 1 (1-inch) piece ginger, peeled and grated
- 1 tablespoon dark sesame oil
- 1 whole (4 ½ pound) chicken
- Stir light and dark soy sauces with the sugar in a bowl until the sugar is completely dissolved; add the scallion, Thai chile, Chinese five-spice, garlic, ginger, and sesame oil and stir.
- Use kitchen shears to cut along each side of the chicken’s backbone to remove it entirely; discard.
- Place the chicken in a deep rectangular dish with the cut-side facing down. Press firmly on the breast to flatten onto the platter. Pour the marinade over it the chicken, massaging onto and under the skin. Marinate at room temperature for 45 minutes or refrigerated for 2 hours.
- Set a rack in the center of the oven and preheat to 400°F (200°C).
- Set a flat poultry rack into a baking dish. Place the chicken onto the rack, skin-side up. Pour marinade into the dish with 1 cup water.
- Roast in preheated oven until browned and the juices run clear, about 1 hour and 15 minutes
Adding water to the baking dish allows the chicken to steam while roasting at the same time and provides jus for basting.
What others are saying
Jen the Mighty says:
A chef once told me his secret ingredient for almost every dish, including desserts, was a pinch of Chinese 5-spice. I really took that to heart and love when dishes feature it. The chilies, soy sauce, scallion, garlic, and sesame oil really create a nice marinade.