Five Spice Chinese Roast Chicken


Five Spice Chinese Roast Chicken
Preparation time
Cooking time


For 8 Person(s)


  • For the Five Spice Chicken Sauce:
  • 1 1/2 cup(s) chicken dripping
  • 1 1/2 cup(s) chicken stock
  • 1/2 cup(s) carrots, sliced, blanched
  • 1 stalk(s) escallion, chopped
  • 1 tablespoon(s) ginger, crushed
  • 1 tablespoon(s) cornstarch
  • 1/4 cup(s) water


  • 1/4 cup(s) soy sauce
  • 1/4 cup(s) escallion, chopped
  • 1/4 teaspoon(s) salt
  • 1/4 tablespoon(s) sugar
  • 2 tablespoon(s) Five Spice Powder
  • 1 whole chicken

Five Spice Chinese Roast Chicken Directions

  1. Clean, wash and drain chicken well.
  2. Combine soy sauce, chopped escallion, salt, sugar and five spice powder and mix well.
  3. Pour the mixture over the chicken and rub under the skin and in the cavity of the chicken.  Cover and allow to marinate for 30 minutes.
  4. Tie chicken legs together and place in a roasting pan.   Cover with aluminium foil and roast at (350°F) 180°C for between 1 - 1 1/2 hours.
  5. Chop the roast chicken and arrange on a platter.  Serve with Five Spice Chicken Sauce.

    Five Spice Chicken Sauce:
  6. Combine the chicken dripping and chicken stock in a pot and put to boil.
  7. Add the blanched carrots, escallion and the crushed ginger and bring mixture to a boil. 
  8. Combine cornstarch and water and add to the boiling mixture, stirring constantly to avoid lumping.  Cook for 1-2 minutes.

    Chicken stock   
    :     Boil 1 packet Grace Cock Soup Mix with 4 cups water; strain and use as desired.

    Method Note      :     Freeze left over chicken until required, then reheat and use immediately.

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