Cantonese Roast Chicken

1 roasting chicken, 3 to 3 1/2 pounds

2 scallions (spring onions, green onions)
1 cup dark soy sauce
2 tablespoons crushed rock sugar, if available, or 2 tablespoons granulated sugar
1 teaspoon five-spice powder
2 - 3 slices ginger

Clean the chicken and pat dry with paper towels.
Chop the scallions into thirds, lightly smashing the white sections.

For the marinade, combine the dark soy sauce, rock sugar or granulated sugar,
five-spice powder, ginger and the chopped scallions.

Place the chicken in a large bag and add half the marinade.
Reserve the remaining half of the marinade to baste the chicken during cooking.

Marinate the chicken in the refrigerator for at least 4 hours
(preferably all night) turning the bag occasionally so that all the chicken is coated in the marinade.

Preheat the oven to 450 degrees Fahrenheit 
(232 degrees Celsius, gas mark 8).

Place the chicken on a rack in a roasting pan.
Roast for 15 minutes.

Reduce the heat to 375 degrees Fahrenheit 
(190 degrees Celsius, gas mark 5).
Roast the chicken, basting frequently with the reserved marinade, for another hour or until it is cooked.
(To check for doneness, pierce the chicken in the thickest part of the thigh.
The juices should run clear.

If using a meat thermometer, the temperature should read 170 degrees Fahrenheit 
(76 degrees Celsius) in the thickest part of the thigh.

Let the roasted chicken sit for 15 minutes before serving.


Courtesy: Chef Rhonda Parkinson,