Chinese•gourmet

Chilli and Five Spice Roasted Chicken with Asian Cucumber Salad

Aromatic, tender and juicy five spice roasted chicken with five spice powder and crushed dried chilli flakes as a spice rub.

Ingredients

1.6 kg whole chicken
steamed basmati rice to serve
8 tbsp extra virgin olive oil
2 tbsp gluten free light soy sauce
2 tsp crushed dry chillies flakes
2 tsp Chinese five spice powder
1/2 tsp ground white pepper
1 large oriental cucumber (or 3 small Lebanese cucumber, peeled and cut into 0.5 inch cubes)
1 large large carrot (peeled and cut into 0.5 inch cubes)
1 large red tomato (cut into 0.5 inch cubes)
1 large fresh red chilli (finely diced)
6 tbsp gluten free rice wine vinegar
1 tsp stevia

1
Cut the whole chicken up into quarters, leaving the wings and drumsticks joined to the breasts and thighs. Trim the chicken quarters.
2
Just mix the ingredients prepared earlier for the salad by combining the cucumber, carrot, red tomato and chilli, gluten free rice wine vinegar and stevia in a medium bowl. Cover the bowl with cling wrap and set aside in the fridge for at least 30 minutes or until ready to serve.
3
Make two diagonal cuts about 1 cm deep across the chicken breasts and thighs. Then, marinade the chicken quarters in a large bowl by combining the extra virgin olive oil, crushed dry chillies flakes and Chinese five spice powder. Cover with cling wrap and set aside in the fridge for 30 minutes.
4
Pre-heat fan force oven to 180C or 350F. Place chicken quarters in a non-stick large baking tray lined with baking paper. Bake the chicken bone side up for 20 minutes and then turn the chicken quarters around with the meat side up and bake for another 20 minutes or until chicken is well browned and cooked through. Reserve the chilli oil sauce in the baking tray and serve as a dressing for the chicken.
5
Serve the chicken with the reserved sauce in step 4, the Asian cucumber salad and steamed basmati rice.