Roast chicken with a delicate hint of Chinese herbs and spices, soy and whisky.
1 x 1.5kg/3 lb 5 oz free range chicken
½ tsp salt
1 tsp five-spice powder
5 garlic cloves, unpeeled, lightly smashed
10 slices fresh root ginger, skin on
2 spring onions, roughly chopped
4 tbsp vegetable oil
4 tbsp soy sauce
2 tbsp Irish Whiskey
2 tbsp chilli sauce
2 tbsp honey
pinch chilli flakes
100g/4 oz carrots, sliced
100g/4 oz green beans, topped and tailed
100g/4 oz asparagus tips
100g/4 oz cauliflower, small florets
100g/4 oz broccoli, small florets
4 tbsp butter
2 tbsp fresh root ginger, finely chopped or grated
2 tbsp light soy sauce
Dissolve the salt and sugar in 1 litre/1¾ pints water, to make the brine. Add the chicken to the brine and leave for 1 – 2 hours. Drain and pat dry.
Preheat the oven to 220C/425F/Gas 7.
Mix the salt and five spice powder and rub it over the chicken, inside and out. Place the garlic, ginger slices and spring onion in the cavity and tie with string.
Heat the vegetable oil in a roasting pan and lightly brown the chicken on each side on top of the stove.
Transfer the chicken to the oven and roast for 15 minutes at 220C/ 425F/Gas 7.
Meanwhile, mix together all the ingredients for the basting sauce. After the chicken has been roasting at a high heat for 15 minutes, turn the oven down to 170C/350F/Gas 4 and roast for another 50 minutes. During the last 30 minutes, baste the chicken with the sauce frequently.
At the end of the cooking time, remove the chicken from the oven and allow to rest.
For the medley of vegetables, heat a pan of salted water, up to the boil. Add the carrots then after a minute, add the green beans. After another minute add the asparagus. Repeat at minute intervals until all the vegetables have been added. When all the vegetables are cooked thoroughly, drain.
Melt the butter with the ginger and soy, either in the microwave or a small saucepan. Drizzle over the vegetables, toss lightly.
Once rested, joint the chicken by removing the legs and breasts. Cut each in half and arrange on a serving platter and serve with the pan juices and the vegetables.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Everyday roast chicken
Chicken with forty cloves of garlic
See more roast chicken recipes
Honey-glazed guinea fowl with pomegranate and pineapple
Chicken chow mein
See more five-spice powder recipes
See more Paul Rankin recipes
BBC © 2013 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
