Smoked Five Spice Chicken

Serves 6


Ingredients:

1 x 1.7kg chicken
¼ cup (60ml) soy sauce
1 tbsp finely grated ginger
2 medium pieces dried mandarin or tangerine peel
1 star anise
¼ tsp five spice powder
3 tbsp soft brown sugar


Method:

• Wash the chicken in cold water. Pat it dry with paper towels. Discard any large pieces of fat from inside the chicken.


• Place the chicken in a large non-metallic bowl with the soy sauce and ginger. Cover and marinate for at least 4 hours or leave overnight in the refrigerator, turning occasionally.


• Place a small rack in the base of a pan large enough to hold the chicken. Add water to the level of the rack. Place the chicken on the rack. Bring water to the boil, cover tightly, reduce heat and steam for 15 minutes. Turn off the heat and allow the chicken to stand, covered, for another 15 minutes. Transfer the chicken to a bowl.


• Wash the pan and line it with 3 or 4 large pieces of aluminium foil. Pound the dried peel and star anise in a mortar and pestle until the pieces are the size of coarse breadcrumbs, or process in a food processor. Add the five spice powder and sugar. Spread the spice mixture over the foil.


• Replace the rack in the pan and place the chicken on it. Place the pan over medium heat and, when the spice mixture starts smoking, cover tightly. Reduce the heat to low; smoke the chicken for 20 minutes. Test if the chicken is cooked by piercing the thigh with a skewer; the juices should run clear. Remove the chicken from the pan and chop it Chinese-style. It is important to remember that the heat produced in this final step is very intense. When the chicken is removed from the pan, leave the pan on the stove to cool before handling it.

Nutrition per serve:
Protein 25g
Fat 15g
Carbohydrate 0g
Dietary Fibre 0g
Cholesterol 95mg
980 kj (235 cal)