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Chinese Five-Spice Chicken

Very tasty whole chicken recipe.





List of Ingredients



• 1 large oven cooking bag
  
• 1 whole chicken (3 to 4 lbs/1.24 to 1.8 kg)
  
• 4 tsp/20 mL Watkins Five-Spice Powder
  
• 1 tbsp/15 mL Watkins Ginger
  
• 1/2 tsp/2.5 mL freshly-ground Watkins Sea Salt
  
• 6 green onions, cut into 3-inch/8-cm pieces
  
• 1 tbsp/15 mL all -purpose flour
  
• 2 tbsp/30 mL Watkins Hot Honey Soy Sauce
  
• 2 tbsp/30 mL honey
  
• 2 tbsp/30 mL apple juice
  






Instructions



1. Rinse chicken inside and out with cold water; drain well. In small bowl, combine five-spice powder, ginger and salt; rub half of this mixture into the cavity of the chicken. Place green onions inside.
   
2. Place wings behind chicken's back and the legs together with string so chicken holds its shape. Shake flour inside cooking bag to coat (leave flour inside to prevent bag from bursting). Rub remaining spice mixture over outside of chicken.
   
3. Combine soy sauce, honey and apple juice; mix well and pour over chicken. Place chicken in oven bag; pour any remaining sauce into bag. Close bag with tie provided.
   
4. Place bag in a 13 x 9-inch/33 x 23-cm baking dish. If possible, refrigerate at least 4 hours before baking to allow chicken to marinate, turning bag occasionally.
   
5. Cut six slits into top of bag. Bake at 350ºF/180ºC for 1 to 1-1/2 hours or until leg joint can be easily moved and juices run clear. Let stand 10 minutes before carving.
   
6. Makes 6 servings.
   






Final Comments


Nutritional Information per serving
Calories 330; Protein 45 g; Carbohydrates 10 g; Sodium 540 mg; Fat 11 g; Saturated Fat 3 g; Cholesterol 135 mg; Dietary Fiber 0 g.