Five-Spice Roasted Chicken

Today I bring you Five-Spice Roasted Chicken! Christmas is right around the corner, and if you still don’t know what you are going to cook for the Christmas dinner, you can totally try this amazing Five-Spice Roasted Chicken!

1 whole chicken, about 3 pounds
½ cup of soy sauce
3 tablespoons of oyster sauce
6 tablespoons of Shaoxing wine
A pinch of salt
2 tablespoons of sugar
1 tablespoon of five-spice powder
2 stalks of scallions
5 slices of smashed ginger
6 cloves of smashed garlic

When we clean our chicken, we can wash it with warm water and rub it with a bit of baking soda to remove a layer of fat on the skin.

Then we can use a paper towel to dry the chicken, remove its hair, and the layer of fat on its surface. Put the chicken in a large Ziploc bag and put aside.

To make marinade sauce, we have here ½ cup of soy sauce, 3 tablespoons of oyster sauce, 6 tablespoons of Shaoxing wine, a pinch of salt, 2 tablespoons of sugar, 1 tablespoon of five-spice powder, 2 stalks of scallions, 5 slices of smashed ginger, 6 cloves of smashed garlic. Mix well.

Pour the sauce into the Ziploc bag. Marinate the chicken for 24 hours to 48 hours in the fridge. Flip a couple of times.

After taking out the chicken, we need to air dry it for at least 4 hours. Or we can use a hair dryer to dry it. Set the setting to “cool” air. And dry the chicken until it feels like dry leather.

Preheat the oven to 400°F/204°C.

Tie the chicken legs up with cooking twine. Brush a bit of oil a small piece of foil paper and cover the tip of the leg to prevent from burning. Do the same for chicken wings. Also, brush some oil on the baking rack to prevent the chicken from tearing off when we get it out.

Transfer the chicken to the baking rack. Roast at 400°F/204°C for 30 mins.

Then rotate the roasting pan and roast for another 20 mins.

Turn the oven to 250°F/121°C, take out the foil paper, and roast for another 20 minutes.

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