Black Doris Plum and Five Spice Roasted Chicken.

This wonderfully moist homemade Chinese-style roast chicken is full of flavour and will look fantastic on your table for Christmas day. Best served with a small bowl of hoisin sauce and fluffy white rice. I’ve garnished rice with a salt pickled sakura blossoms that I brought from Japan, a little extra beauty and umami flavour.

Chicken, five-spice and plum are the perfect combination. Chinese five-spice gives this chicken a wonderfully warm, aromatic flavour that everybody loves. Plums, hoisin and Shao-Xin wine combine to make a sauce that adds mouthwatering sweet-sour flavour to the tender, juicy chicken.

Black Doris Plum and Five Spice Roasted Chicken.
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Black Doris Plum and Five Spice Roasted Chicken.

Recipe by Leno RegushCourse: MainCuisine: Chinese, FusionDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

1

hour 

This wonderfully moist homemade Chinese-style roast chicken is full of flavour and will look fantastic on your table for Christmas day.

Ingredients

  • 1 free-range chicken (remove the giblets and trim off any excess fat)

  • 3 Tbs hoisin sauce

  • 2 Tbs Chinese cooking wine

  • 1 teaspoon five-spice blend

  • 1 teaspoon grated ginger

  • 1 Tbs cooking oil 10 Black Doris plums, pitted and halved (or 1 can of plums in syrup)

  • 1/2 cup of sugar (skip, if using canned plums in syrup)

  • salt

Directions

  • Combine hoisin sauces, Shao-Xin wine, Chinese five-spice, ginger, oil and vinegar in a small saucepan, bring to a boil mixing occasionally. Slightly chill the marinade. Rub a prepared chicken with salt, transfer it to a large plastic bag with a zip, pour in marinade, seal properly and shake well. Marinate the chicken overnight in a fridge.
  • Preheat oven to 200°C. Combine plums with sugar, toss gently. Drain the chicken, place the plums inside the cavity then using kitchen twine, tie together the legs. Place the chicken on roasting pan, breast side up, arrange the rest of plums around the chicken. Roast the chicken for about 1 hour (depending on the size), basting it every 15 minutes with the juices. (Tilt the pan to collect the juices and spoon them back atop the chicken.)
  • Remove the chicken from the oven once it has reached an internal temperature of 75C and let it rest for 10 minutes on a cutting board before slicing and serving. Serve warm with a small bowl of hoisin sauce and fluffy white rice (I garnished rice with a salt pickled sakura blossoms that I brought from Japan). Bon Appetite!

Notes

  • This recipe also will work great for a duck. Crispy duck, five-spice and plums is a classic Chinese combo. For duck, I usually prefer the slow roasting method. The slow roasting method gives you tender meat and crispy skin with the fat rendered out by the slow cooking. Roast the duck for 3 – 3 1/2 hours at 150C, or until the duck is fork-tender, then raise the heat to 220C and roast for 15-20 minutes, or until the duck skin is golden brown.
 

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