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Tuesday, March 23, 2010

5-Spice Roast Chicken 五香烤鸡

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I'm back from a long blogging break, again. I have been so busy and tired caring for my family that I didn't feel like doing anything when I take a break. Maybe just to do virtual gardening in Facebook. ;)

Just last week, I finally went to the ENT to get my nose checked again. If you didn't know, I had been having nose bleeding problems for 3 years. This late follow-up is to make sure that these weekly nose bleeding is not because of Cancer. Thank God, it isn't and during the check up, the specialist spotted a mass of blood vessels waiting to explode and I decided to have it cauterized. I'm not sure if the bleeding will stop from now on though.

Anyways, I just finished harvesting and it's going to be another 17 hours before my next harvest so I thought I'll do a quick update. ;) It's Asian flavour Roast Chicken, shown here, served with Chicken Rice and  Xiao Bai Cai.



Ingredients:
  • 1 Chicken
  • 100ml Light Soy Sauce
  • 100ml Chinese Cooking Wine
  • 100ml Water or Stock
  • 1 tablespoon Honey
  • 1/2 tablespoon Olive Oil
  • 1/2 teaspoon 5-Spice Powder
  • 1 stalk Spring Onion, sliced
  • 3 clove Garlic, minced

How to do it:
  1. "Butterfly" chicken or use as it is.
  2. Combine all ingredients together.
  3. Place chicken in a Ziploc bag with the marinade.
  4. Leave it to marinate in the fridge for at least 6 hours. I left it overnight.
  5. Place chicken in a oven proof dish, covered with foil.
  6. Roast at 200C for 1 1/2 hours.
  7. Bast the chicken with the sauce from the dish frequently.
  8. Remove foil and continue roasting at 180C for 20 minutes, till the skin is browned.
  9. Brush on additional honey and sprinkle on additional sliced onion after removing the foil, if you like.
  10. Once the chicken is cooked, remove and cover it loosely with foil.
  11. Served with rice and vegetables.

Note:
  • I "butterfly" the chicken by cutting the breast in half so the meat can be in contact with the basting sauce. The meat will be tastier. 
  • If you want the chicken to look nicer and also easier to eat, "butterfly" instead by cutting and removing the backbone. The breast meat will then be in the middle, between with wings and thighs.


13 comments:

  1. phoebeluvThursday, March 25, 2010 11:42:00 AM

    Hi WM, I'm going to cook this tomorrow and will be marinating it today. Is it ok to substitute honey with the golden syrup instead? Otherwise I have to purposely go buy a bottle of honey later...sigh..

    ReplyDelete
  2. WokkingMumThursday, March 25, 2010 4:56:00 PM

    Phobeluv, sure you can. I did it with sugar and maple syrup instead of honey before too. The difference is the 'sweetness'. :: Happy Wokking!

    ReplyDelete
  3. phoebeluvThursday, March 25, 2010 10:24:00 PM

    WK...I must confess that I didn't get to try the recipe out today...my daughter got a fishbone stuck in the throat from lunch and I rushed her to hospital. Only get to come home at 10pm...:<

    ReplyDelete
  4. WokkingMumFriday, March 26, 2010 9:44:00 AM

    Oh dear!! I hope she is alright. Do take care!

    ReplyDelete
  5. phoebeluvFriday, March 26, 2010 11:14:00 AM

    Hi WM, thank God everything is ok for her now. Miraculously, the bone just got off when her brother prayed for her.

    I'm so glad that you are back posting your blog.

    The chicken is being marinated now. That is alot of sauce, but it tasted yummy!! Can't wait for tomorrow. Do I roast the chicken with all the sauce in the oven or without the sauce?

    God Bless

    ReplyDelete
  6. phoebeluvSunday, March 28, 2010 8:43:00 PM

    Dear WM, we had the chicken tonite. It was yummy!! I'd brush some more golden syrup before serving. My son could finish the whole chicken by himself...hehehe...Thanks for the recipe!

    ReplyDelete
  7. WokkingMumSunday, April 04, 2010 1:34:00 AM

    Phoebeluv, Sorry I couldn't reply earlier. Glad to hear your daughter is ok and your son enjoyed the dish. :)

    ReplyDelete
  8. AnonymousWednesday, September 22, 2010 5:35:00 PM

    Hi,
    Which brand of oven to be used? keen to buy one
    I m very interesting in cooking after seeing ur post.

    ReplyDelete
  9. WokkingMumThursday, September 23, 2010 8:48:00 AM

    Anonymous, I'm using Sharp Water Oven. You dont have to get that if it's you first time getting an oven. I think most oven can do all the basic roasting/baking. Maybe you can ask the sales person to recommend one.

    ReplyDelete
  10. AnonymousThursday, September 23, 2010 9:11:00 AM

    Hi,

    Thank you so much for your recipes & advice.
    Its really interesting to cook now..)

    ReplyDelete
  11. WokkingMumThursday, September 23, 2010 9:57:00 AM

    Anonymous, You are welcome. Have fun wokking! :)

    ReplyDelete
  12. annaMonday, June 27, 2011 12:39:00 AM

    Dear Wokkingmum,
    This is first time I try this dish.
    I am a bit confuse. Pls guide me.

    5.Place chicken in a oven proof dish, covered with foil.
    6.Roast at 200C for 1 1/2 hours.
    7.Bast the chicken with the sauce from the dish frequently.
    8.Remove foil and continue roasting at 180C for 20 minutes, till the skin is browned.

    Do u mean,
    -I need to wrap the chicken using aluminium foil and bake according to instruction no 6?
    -After finish baking for 1 1/2 hrs only I start doing the basting frequently?
    -AFter each bast i need to cover back the aluminium foil for it to bake before i proceed to instruction no 8?

    Please advise.. thank you so much

    ReplyDelete
  13. WokkingMumMonday, June 27, 2011 11:05:00 AM

    @Anna,
    1. You place the chichen in the dish then cover the dish the with foil; dont have to foil tight. It's like a tent for the chicken ;) so the skin will get burn so fast.
    2.Roasting time is 1 1/2 hrs but inbetween roasting, bast with sauce.
    3. Yes, you cover the with foil each time after basting. But again, just loosely. It's ok if you have openings in the front and back.
    4.For the last 20mins, bast one more time, remove foil and roast at 180c. This is to get the skin crispy.

    Hope this clarifies. :)

    ReplyDelete

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