Serves:4-6
Preparation time:1+ hours
Marinating time:12 hours
Difficulty:Easy
Ingredients:
- 1 whole chicken, excess fat removed
Marinade:
- 2 tbsp. Chang’s Oyster Sauce
- 2 tbsp. Chang’s Light Soy Sauce
- 2 tbsp. Chang’s Sesame Oil
- 2 tbsp. honey
- 1 tsp. Chinese five spice
- 2 cloves garlic, finely grated or crushed
- 1 tbsp. ginger, grated
Method:
- Combine all marinade ingredients into a saucepan and bring to the boil. Simmer contents for a minute to dissolve the honey, then allow to cool.
- Place the chicken in a bowl and cover both inside and out with the marinade. Cover the bowl and refrigerate for 2-12 hours, ideally turning the chicken in the marinade occasionally.
- Bring the chicken back to room temperature and bake on a rack in a 200 degree oven for 60-70 minutes, brushing with the remaining marinade after 30 minutes.
- Check the progress of the chicken by inserting a skewer or point of a sharp knife into thigh; if the juices run clear, it is cooked, if they are still rosy, cook for another 10 minutes.
- Serve marinated chicken with steamed Chinese broccoli or other Asian green vegetables.
