Five-spice chicken

Yield: 4 servings

Measure Ingredient
2 Garlic clove(s), minced
1 tablespoon Dry white wine
1 tablespoon Soy sauce
1 teaspoon Oriental sesame oil
1 teaspoon Light brown sugar
¼ teaspoon Five-spice powder
3 pounds Chicken
6 cups Steamed long-grain white rice

1. Preheat oven to 350F. In a small bowl, combine garlic, wine, soy sauce, sesame oil, brown sugar, and five-spice powder. Spoon half of the marinade into the cavity of the chicken, then set the chicken breast side up in a medium roasting pan. Rub the remaining marinade over the chicken.

2. Roast the chicken in the center of the oven for 1¾ hours, basting occasionally with the pan juices. Increase oven temperature to 500F and continue roasting for about 10 minutes more, or until the chicken is well browned and the juices run clear when a thigh is pierced with a fork. Pour the juices from the cavity into the pan, then transfer the chicken to a platter and let stand for 5 minutes before carving.

3. Set the roasting pan over 2 burner over high heat. Add 2 tbs water to the pan and boil for 1 minutes, scraping up any browned bits from the bottom. Pour the pan juices into a sauceboat and skim the fat.

Carve the chicken and serve with the pan juices and cooked rice.

Food and Wine April 1995

Submitted By DIANE LAZARUS On 04-18-95

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