Chicken in soy sauce, Cantonese style

Ingredients for 2 servings:

• 1 roast chicken, approx. 1.2 kg
• 1 piece(s) ginger root, walnut-sized, finely chopped
• 1 small onion(s), quartered
• 2 garlic cloves, coarsely chopped
• 1 tsp Szechuan pepper
• 1 star anise
• 1 small cinnamon stick(s)
• 1 carnation(s)
• 1 pinch of five-spice powder
• 2 bay leaves
• 150 ml soy sauce, light
• 150 ml rice wine or sherry, dry
• 2 tsp soy sauce, dark
• 2 tsp brown sugar
• n. B. Sunflower oil for frying

Instructions

Working time approx. 15 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 9 hours 45 minutes

Roast chicken marinated in soy sauce and Asian spices

Wash and clean the chicken thoroughly, and pat dry with kitchen paper. Trim off any excess fat and refrigerate. Tie the thighs together with kitchen string. Mix all the marinade ingredients together and place them in a freezer bag with the chicken. Squeeze out any air from the bag and seal the bag tightly. Marinate the chicken in the refrigerator for at least 8 hours. Remove the chicken from the marinade, drain well, and pour the marinade into a saucepan. Render the chicken fat in a wok and sear the chicken on all sides over medium-high heat. Add a little more vegetable oil for searing, if desired. Preheat the oven to 180°C (convection oven). Place the chicken in a roasting pan with a lid, cover, and roast for 60 minutes. Turn over twice during cooking and baste with the cooking juices. Then remove the lid and sear the chicken breast-side up for another 15 minutes. Meanwhile, bring the marinade to a boil in the saucepan and then strain it through a sieve to remove any solid spices. Serve the roast chicken with the sauce and boiled or fried rice.