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ROASTED HAINANESE CHICKEN

Ingredients:

1 (1.2-1.5 kg) whole pc MAGNOLIA FRESH CHICKEN
1 tbsp iodized rock salt
1 pc ginger, peeled and sliced
1 pc medium onions, quartered
1 bunch green onions

Marinade

1 tsp honey
1 tsp maple syrup
1/2 tsp molasses
1/2 tsp five spice powder
pinch white pepper
1 tbsp ginger juice
2 tbsp light soy sauce

Ginger Sauce

1 cup grated ginger
3/4 cup corn oil
2 tbsp wansoy
iodized fine salt to taste
Kecap manis (sweet soy sauce)
chili sauce

Star Rice

5 cups uncooked rice
5 cups water
1 cup STAR MARGARINE CLASSIC

Procedure:

  1. Rub chicken with rock salt and massage for 5 minutes.
  2. Combine marinade ingredients in a bowl. Generously rub over chicken including cavity. Stuff ginger, onion and spring onions inside chicken. Set aside.
  3. Tie legs together with a string. Air dry chicken in chiller for 2 to 4 hours. Take out chicken 30 minutes before roasting.
  4. Preheat oven to 350°F. Roast chicken for 20 minutes then reduce oven temperature to 300°F for 30 to 45 minutes until fully cooked and skin is dark brown in color.
  5. Take out from oven then cut into serving pieces. Serve with ginger sauce and star rice.
GINGER SAUCE: Combine ginger, oil and wansuy in a blender or food processor. Blend until smooth. Adjust seasoning if needed. Transfer into a small pan and bring to a boil. STAR RICE: Wash rice 3 times. Drain rice and cook with water in rice cooker. Once rice is cooked, stir in margarine. Keep warm. Makes 4 to 6 servings.
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