Chinese-style roast chicken

17 January 2017

Dale Pinnock, the Medicinal Chef, shares his healthy Chinese-style roast chicken recipe.

Marinating time

Overnight

Cooking time

1 hour 30 minutes

Serves

4



Ingredients

  • 1 medium chicken

For the marinade

  • 3 tablespoons light soy sauce
  • 1½ teaspoons runny honey
  • ½ teaspoon Chinese five-spice powder
  • 1 teaspoon toasted sesame oil
  • ¼ teaspoon sea salt

For the glaze

  • 1 tablespoon olive oil
  • ½ teaspoon toasted sesame oil
  • 1 teaspoon honey

Method

This is an amazing flavoursome twist on everyday roast chicken. As it needs to be left overnight, it is a great one to prep on Saturday afternoon for a Sunday roast.

Mix all the marinade ingredients together.

Place the chicken in a large plastic food bag (with a seal). Pour the marinade into the bag, seal and then shake and/or rotate the bag to make sure the chicken is covered in the marinade. Place in the fridge overnight, rotating or shaking it every few hours to ensure that the chicken gets well marinated and that the marinade doesn’t just accumulate in one area.

When ready to cook, preheat the oven to 200°C/400°F/Gas mark 6.

Remove the chicken from the bag, place in a roasting tin and roast for 1 hour, then remove from the oven. Mix the glaze ingredients together, then brush the glaze all over the chicken and roast for another 25 minutes (or the remaining cooking time, calculated by weight).

Extract taken from How to Cook Healthily by Dale Pinnock (Quadrille £20.00 RRP) Photography by Issy Croker

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