Peking Roast Chicken
Peking Roast Chicken
WITH ORANGE & HOISIN SAUCE
From Bayleys Canterbury, who have shaped the six-year Bayleys Plate Up for a Purpose campaign, comes Entertaining at Home by Sue Heazlewood of Tangleby Gardens – a collection of recipes designed to bring a little restaurant magic to your own table. The cookbook celebrates the chefs, venues, and community champions with recipes thoughtfully adapted for home cooks. Whether you’re hosting a crowd or simply making an ordinary night feel special, these dishes invite you to cook, share, and enjoy.
SERVES 4
1 whole chicken
½ teaspoon five-spice powder
2 tablespoons maple syrup
Five-Spice Marinade
¼ cup light soy sauce
2 tablespoons dark soy sauce
1 tablespoon sugar
1 teaspoon five-spice powder
5–6 slices fresh ginger
Orange & Hoisin Sauce
⅔ cup fresh orange juice(about 4 oranges)
¼ cup honey
4 cloves garlic, crushed
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 slice fresh ginger, about 2cm long
1 tablespoon sesame oil
1 teaspoon cornflour mixed with1 tablespoon water
Lightly dust the inside of the chicken with five-spice powder.
To make the five-spice marinade, mix all the ingredients in a large snap-lock bag. Add the chicken and coat well with the marinade. Refrigerate overnight. Remove the chicken from the refrigerator 30 minutes prior to cooking and transfer it to a large plate.
Remove the ginger from the marinade and add it to the cavity of the chicken. Transfer the marinade to a small saucepan. Simmer over a medium heat for 5–10 minutes. Add the maple syrup and set aside for basting the chicken.
Preheat the oven to 180ºC (160ºC fan bake). Place a cooking rack over a roasting dish and place the chicken on the rack. Roast for about 1 hour 40 minutes or until the chicken reaches an internal temperature of 74ºC, basting with the maple marinade after 20 minutes, then every 15 minutes after that. Remove from the oven, cover with foil and leave to rest for 15 minutes before carving.
For the orange and hoisin sauce, place all the ingredients except the cornflour mixture into a small saucepan. Whisk the mixture while it comes to a simmer. Add in the cornflour mixture and whisk until the sauce thickens.
Serve the chicken with the orange and hoisin sauce.