1 (3 lb.) chicken
1 tbsp. soy sauce
1/2 tsp. salt
1/2 tsp. Chinese five star spice
2 thin slices ginger, crushed
2 cloves garlic, crushed
Cilantro leaves for garnish
GLAZE:
1 1/2 tbsp. soy sauce
1 tbsp. hoisin sauce
2 tsp. honey
1 tsp. sesame oil
Rinse chicken and pat dry. Separate skin and flesh with your fingers. In a small bowl, combine soy sauce, salt, and five star spice. Rub 1/2 of the mixture over the chicken flesh under the skin. Rub the remaining mixture on the outside of the skin. Place the crushed ginger and garlic under the skin of the breast. Cover the chicken and refrigerate for at least 2 hours or overnight. Just before cooking, combine the glaze ingredients in a small bowl. Preheat the oven to 375 degrees. Stand chicken on vertical roaster or on a rack in a foil lined shallow baking dish. Roast 45 minutes. Brush with glaze for another 10 minutes. Cool, chop. Sprinkle with cilantro and serve.
1 tbsp. soy sauce
1/2 tsp. salt
1/2 tsp. Chinese five star spice
2 thin slices ginger, crushed
2 cloves garlic, crushed
Cilantro leaves for garnish
GLAZE:
1 1/2 tbsp. soy sauce
1 tbsp. hoisin sauce
2 tsp. honey
1 tsp. sesame oil
Rinse chicken and pat dry. Separate skin and flesh with your fingers. In a small bowl, combine soy sauce, salt, and five star spice. Rub 1/2 of the mixture over the chicken flesh under the skin. Rub the remaining mixture on the outside of the skin. Place the crushed ginger and garlic under the skin of the breast. Cover the chicken and refrigerate for at least 2 hours or overnight. Just before cooking, combine the glaze ingredients in a small bowl. Preheat the oven to 375 degrees. Stand chicken on vertical roaster or on a rack in a foil lined shallow baking dish. Roast 45 minutes. Brush with glaze for another 10 minutes. Cool, chop. Sprinkle with cilantro and serve.
No comments:
Post a Comment