FIVE SPICE ROASTED CHICKEN
By Phillip Tang
The shining star of your next dinner party — try this five spice roasted chicken dish, crafted by Phillip Tang (@potatoislike). Juicy, savory, hefty. Not hosting any time soon? Enjoy on your own at home, then save the rest for the week ahead.
1 whole chicken (4-5 lbs)
2 tsp five spice powder
1 tsp salt
¼ cup light soy sauce
2 tbsp dark soy sauce
1 tbsp white sugar
6 slices of ginger
3 tbsp honey
empty beer can filled halfway with water
colorful prawn chips for garnish
Sichuan Chili Crisp
Season inside the cavity of the chicken with five spice powder and salt.
In a large bowl, combine five spice powder, light soy sauce, dark soy sauce, sugar, and ginger.
Place chicken in marinade mixture. Refrigerate for at least 2 hours or overnight.
Preheat oven to 350 degrees Fahrenheit.
Remove chicken from marinade. Reserve leftover marinade.
Place empty beer can on a foil lined baking sheet. Stand chicken upright by fitting the beer can into the chicken.
Roast chicken for 1 hour. After the hour, begin basting the chicken with the basting sauce every ten minutes until all of the sauce has been used up.
Continue roasting until cooked through. Remove from the oven, cover with foil, and let rest for 30 minutes.
Carve chicken. Garnish plate with colorful prawn chips. Serve with Sichuan Chili Crisp, and enjoy!
For me personally, Lunar New Year is a time to gather with old friends and have a banquet of a meal together. And then maybe have a few drinks and play some mahjong. I was trying to make the dinner feel celebratory by serving an overwhelming amount of food. I wanted there to be enough food so no one would have to fight over who got the last bite of anything. Lunar New Year is a time to be overly generous. I approached the dinner with the goal of making everyone feel welcomed and taken care of.