Almost all nations have some sort of roast recipe for chicken. Even here in the Philippines there are several variants. Still, others have personal versions of roast chicken that they particularly are fond of. This one is one of my several versions. A Chinese inspired roast chicken version which I find very interesting to prepare and to have some unique flavour which I think many will find very appetizing.
Ingredients:
1 ½ kg Whole, dressed, chicken
½ tsp. Five spice powder
1/4 tsp. Garlic powder
1/2 tsp. Onion powder
½ tsp. Black pepper powder
1 tbsp. Premium dark soy sauce
1 tsp. Sesame oil
½ tsp. Iodized salt
1 tbsp. Safflower oil
½ tsp. Cornstarch
½ cup Water
Cooking Instruction:
Drain the chicken for about an hour on a strainer. Rub on the chicken the black pepper powder, garlic powder, onion powder, sesame oil, iodized salt, and black pepper. Pour on the chicken the premium dark soy sauce and rub evenly. Wrap the chicken together with the liquid that has formed during the rubbing in flexible plastic wrap (Glad wrap) and refrigerate for at least 2 hours (better overnight)
Preheat the oven at 220 degrees centigrade and skewer the chicken. Place the chicken in the rotisserie of the oven and heat for about 2 minutes. Baste the chicken with the safflower oil to prevent drying and then continue to roast for about 110 minutes. After the cooking time has elapsed. Remove the chicken and recover the drippings. Remove the oil from the drippings by decanting and place ½ cup of water on the pan with the drippings (without the oil) and heat momentarily in the oven to deglaze. Recover the liquid and place in a saucepan. Add sugar, soy sauce, black pepper to taste. In a small cup, dissolve the cornstarch in about 3 tablespoon water and pour on the boiling liquid and stir well until cooked. Use this as the sauce for the chicken. Enjoy with plain steamed buns or with rice.
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