Recipe

Five spice chicken with Asian greens

Jun 27, 2013 2:00pm
  • 15 mins preparation
  • 1 hr 15 mins cooking
  • Serves 4
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Ingredients

Five spice chicken with Asian greens
  • 2 small, whole chickens
  • 1 bunch spring onions, stems halved crosswise, bulbs halved lengthwise
  • 3 clove garlic
  • 3 teaspoon chinese five spice powder
  • 1 teaspoon salt
  • 2 tablespoon peanut oil
  • 2 tablespoon soy sauce
  • 1 bunch broccolini
  • 1 bunch baby bok choy, halved lengthwise
  • 2 teaspoon sesame oil
  • 1 cup bean sprouts, rinsed
  • 1 fresh long red chilli, finely chopped

Method

Five spice chicken with Asian greens
  • 1
    Preheat oven to 230°C (210°C fan-forced).
  • 2
    Using kitchen string, tie chicken legs together. Place onion in roasting pan. Place chicken on onion. Using a pestle and mortar, gently grind garlic, spice and salt, until contents are crushed and combined. Add 1 tablespoon of oil and 1 tablespoon of soy sauce to spice mixture. Rub mixture evenly over chicken.
  • 3
    Roast chicken 25 minutes. Reduce oven temperature to 180°C (160°C fan-forced). Baste with pan juices. Roast further 35-40 minutes, or until chicken is crisp and cooked.
  • 4
    Transfer chickens to a plate. Add broccolini and bok choy to pan with remaining oils and soy sauce; toss to coat. Roast 3-4 minutes, or until vegetables are just tender. Add sprouts and chilli; toss to combine.
  • 5
    Using kitchen scissors, cut chicken into pieces. Place vegetables on plates; top with chicken. Drizzle with pan juices, to serve.

Notes

If preferred, use chicken thigh cutlets (skin on) or drumsticks; cooking time will vary.

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