• 1.5kg whole chicken
• 1 orange
• 2cm piece fresh ginger, thinly sliced
• 1 cinnamon stick
• 2 star anise
• 2 tablespoons char siu sauce
• 1 tablespoon shao hsing (Chinese cooking wine)
• 1 tablespoon soy sauce

Remove and discard neck from chicken. Rinse chicken (including cavity) under cold water. Bring a large saucepan of water to the boil over high heat. Carefully place chicken in saucepan. Cook for 4 to 5 minutes or until skin is just firm. Drain.

Pat chicken dry inside and out with paper towel. Line a large roasting pan with foil. Place a greased wire rack into pan.

Preheat oven to 200°C/180°C fan-forced. Finely grate rind from orange. Cut in half. Juice 1 half. Cut remaining half into 4. Place orange pieces, ginger, cinnamon stick and star anise in cavity of chicken.

Secure skin over cavity with toothpicks. Tie legs together with kitchen string. Place chicken, breast-side up, on wire rack.

Combine char siu sauce, wine, soy sauce, 1 teaspoon orange rind and 1 tablespoon orange juice in a bowl.Brush chicken all over with one-quarter of sauce mixture.

Roast chicken for 1 hour, basting every 10 minutes with remaining sauce mixture, or until browned and juices run clear when thigh is pierced with a skewer.

Cover loosely with foil. Stand for 10 minutes. Serve.

by Pak101.com (few years ago!) / 1011 views