This recipe is from http://www.bite.co.nz_recipes. It’s simple and quick to prepare and was very nice with some olive breadsticks, baby potatoes, steamed bok choy and broccolli. I didn’t have any 5 spice and I used about 1/4 cup of gingerbeer instead of the brown sugar, which worked fine.
1 knob Ginger, approx. 2cm, grated
2 cloves Garlic, crushed
1 tsp Five spice
1 Tbsp Brown sugar
2 Oranges, zested and sliced
1 Free-range organic chicken
1 knob Fresh ginger, approx. 2cm, sliced
½ cup Orange juice
¼ cup Soy sauce
- Mix together grated ginger, crushed garlic, five spice, brown sugar and the orange zest.
- Season the chicken, inside and out with salt and pepper, then rub the ginger mix all over.
- Stuff the orange and ginger slices into the chicken cavity. Place in you chicken brick breast side up. Pour over the orange juice and soy sauce, cover and cook in the oven on a low heat ( 120-150 C) for 1 & 1/2 to 2 hours or 200 C for 1 hour. You may remove the lid for the last 15 minutes to brown the chicken more.
- Serve with juices from the pot, steamed rice and greens.