Chinese chop-chop chicken

Chinese chop-chop chicken

By
From
Fabulous Food, Minus the Boombah
Serves
4
Photographer
Mark Roper

This dish came about after I experimented with dry rubs one Sunday morning. The kids could smell the chicken cooking and asked to eat it as soon as it was ready. They gave me hilarious compliments about how good it tasted and we decided that this ‘Chinese chop-chop chicken’ would be our new Sunday roast.

Ingredients

Quantity Ingredient
1 large organic chicken
1 tablespoon extra-virgin olive oil

Chinese spice rub

Quantity Ingredient
1 teaspoon fennel powder
1 teaspoon ground cinnamon
1 teaspoon ground szechuan peppercorns
1 teaspoon ground ginger
1 teaspoon ground coriander
1 teaspoon ground cardamom
1 teaspoon turmeric
1 teaspoon five-spice powder
1 teaspoon ground star anise
1 teaspoon sea salt

Method

  1. Preheat the oven to 210ºC.
  2. Mix all the spices to create a rub.
  3. Pat the chicken dry with kitchen paper, then rub all over with olive oil. Sprinkle the spice mixture evenly over the chicken and place on an oven tray. Roast for 1 hour, or until the chicken is cooked. Check by piercing the thigh with a skewer to see if the juices run clear. Serve with steamed bok choy, tossed with a splash of sesame oil.
Tags:
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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