Ingredients
-
1
-
1
-
2
-
2
-
1
-
1 1/3
-
-
4
-
1
-
2
-
-
-
-
-
Directions
Roast Chicken-Chinese Spiced, A recipe from David Herbert’s Perfect series. Haven’t tried it yet, but love all these spices. Posted so I don’t lose the scrap! The cooking time includes 6 hours marinating.
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Steps
|
1
Done
|
Dry Fry the Two Peppers Over Medium Heat For 30-60 Seconds, Until Fragrant and Slightly Coloured. |
|
2
Done
|
Grind Them With a Pestle and Mortar or in a Coffee Grinder Til Fine, Then Combine With the Salt, Five Spice and Sugar. |
|
3
Done
|
Pour a Kettle of Boiling Water Over the Chicken Then Thoroughly Pat Dry With Paper Towel. Rub Spice Mixture All Over the Chook. |
|
4
Done
|
Place in the Fridge Uncovered For 6 Hours, Then Brush Off Any Extra Spice Mix Before Putting in a Roasting Dish in a 200c Oven. |
|
5
Done
|
Roast For 60-70 Minutes, Until Cooked and Golden. Check the Doneness by Piercing the Flesh Between the Thigh and Body, When Juices Run Clear It's Ready. |
|
6
Done
|
Serve in Pieces With the Dipping Sauce - (just Combine All the Ingredients in a Dish) - and Some Steamed Vegetables. |
