Whiole Sticky Glazed Chicken

No.20 whole chicken
1 lemon, roughly chopped
3cm piece fresh ginger, peeled, finely grated
3 garlic cloves, crushed
1/4 cup brown sugar
1/3 cup soy sauce
2 tsp Chinese five spice powder
2 tbsp Chinese rice wine (or dry sherry)


Rinse chicken (including cavity) under cold water. Pat dry with paper towel. Place lemon inside cavity. Tie legs together with kitchen string. Place chicken in a glass or ceramic dish.

Combine ginger, garlic, sugar, soy sauce, five spice and rice wine in a jug. Pour half the sauce mixture over chicken.

Turn chicken to coat. Cover, refrigerate for 30 minutes, if time permits.

Preheat oven to 190ºC. Place chicken, breast-side up, on a wire rack in a baking dish. Roast for 1 ½ hours, basting with reserved marinade every 15 minutes, or until browned and juices run clear when thigh is pierced with a skewer. Serve.

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Midwest Foods Dubbo