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Five Spice Roast Chicken

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  Salad oil 1 Teaspoon
  Chinese five spice/1/2 teaspoon each anise seed and ground ginger and 1/4 teaspoon each ground cinnamon and ground cloves 1 1⁄2 Teaspoon
  Soy sauce 3 Tablespoon
  Sugar 1 Tablespoon
  Dry sherry 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Broiler fryer chicken 5 Pound (1 Chicken, 4 1/2 To 5 Pound)
  Minced green onion 3 Tablespoon

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.

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Five Spice Roast Chicken Recipe