Ingredients
- ⅓ cup light soy sauce
- ¼ cup peanut oil
- 1 tablespoon sesame oil
- 1 tablespoon Sherry
- 1 clove garlic, peeled and crushed
- ½ teaspoon salt
- ½ teaspoon finely grated ginger
- 2 teaspoons 5-spice powder
- 1 3-pound chicken
- Nutritional Information
Nutritional analysis per serving (4 servings)
901 calories; 68 grams fat; 17 grams saturated fat; 0 grams trans fat; 28 grams monounsaturated fat; 16 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 65 grams protein; 255 milligrams cholesterol; 1697 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Four servings
Preparation
- In a shallow dish large enough to hold the chicken, mix the soy sauce, peanut and sesame oils and Sherry. Add the garlic, salt, ginger and 5-spice powder. Mix well. Rub the chicken inside and out with the mixture. Marinate, lightly covered, for at least 2 hours, and up to 24 hours, in the refrigerator, basting and turning frequently.
- Preheat the oven to 450 degrees. Remove the chicken from the refrigerator and wipe well to remove the marinade. Place the chicken in a roasting pan. Strain the marinade through a sieve; discard the solids and spoon the liquid over the chicken. Place the pan in the oven and roast for 45 to 50 minutes, basting frequently, or until a meat thermometer registers 158 to 160 degrees when inserted in the thigh. Remove from the oven and allow to rest for 3 minutes before serving.
1 hour, plus refrigeration
Dining and Cooking