Five Spice Roast Chicken Recipe
Ingredients
| Salad oil | 1 Teaspoon | |
| 1 1/2 teaspoons Chinese five spice, or 1/2 teaspoon each anise seed and ground ginger and 1/4 teaspoon each ground cinnamon and ground cloves | ||
| Soy sauce | 3 Tablespoon | |
| 1 tablespoon each sugar and dry sherry | ||
| Garlic | 1 Clove (5gm), minced | |
| 1 broiler-fryer chicken (4 1/2 to 5 lb.) | ||
| 3 tablespoons minced green onion | ||
Directions
In a 2- to 3-cup pan, stir oil with five spice on medium heat until hot.
Add soy, sugar, sherry, and garlic.
Rinse chicken and pat dry; reserve giblets for other uses.
Put chicken, breast up, on a rack in a 9- by 13-inch pan; rub generously with five spice mixture.
Pour remaining sauce into cavity of bird.
Roast, uncovered, in a 375° oven until chicken is no longer pink at thigh bone (cut to test), about 1 hour.
Drain juices from chicken cavity into pan, then put bird on a platter.
Stir juices to free browned bits; pour sauce into a small pitcher and skim off fat; add onion.
Offer sauce with chicken.
Add soy, sugar, sherry, and garlic.
Rinse chicken and pat dry; reserve giblets for other uses.
Put chicken, breast up, on a rack in a 9- by 13-inch pan; rub generously with five spice mixture.
Pour remaining sauce into cavity of bird.
Roast, uncovered, in a 375° oven until chicken is no longer pink at thigh bone (cut to test), about 1 hour.
Drain juices from chicken cavity into pan, then put bird on a platter.
Stir juices to free browned bits; pour sauce into a small pitcher and skim off fat; add onion.
Offer sauce with chicken.
Chef
