Chinese Five Spice Lacquered Chicken

A wonderful recipe adapted from food network kitchens cookbook. Chicken is universally cooked all over the globe. Try this chinese version!!

Steps

Chicken:.

Preheat oven to 425f.

Stuff the chicken cavity with the scallions , ginger , and orange zest.

Set a v or regular rack in a roasting pan and brush with 1 teaspoons of the peanut oil.

Whisk the rermaining 1 teaspoons peanut oil with the sesame oil , honey , and soy sauce.

Brush the soy mixture over all of the chicken and sprinkle with five spice powder.

Tuck the wings under the back , cross the legs , and tie them with kitchen twine.

Place the chicken breast side down on the rack and roast until the back is golden brown , 35-40 minutes.

Remove chicken from the oven and turn it over , breast side up.

Cut the string where it holds the legs together and gently open the legs a bit.

Baste the chicken with the pan drippings and roast again until the breast is golden brown and a meat thremometer inserted in the thigh registers 170f.

, 20-25 minutes more.

Move to a carving board and let rest for 10 minutes before carving.

To make sauce:.

Whisk the soy sauce with the ric.

Ingredients

chicken, scallions, fresh ginger, orange zest, peanut oil, toasted sesame oil, honey, soy sauce, five-spice powder, rice vinegar, garlic clove, scallion