Kampong Chicken

Recipe

Chinese Five-Spice Roast Chicken

Cook time: 1hr 25 mins

Ingredients

• 1 Hormone-free Santori Kampong Chicken
• 3 tsp sea salt
• 1½ tsp ground white pepper
• 1 tsp five-spice powder
• ½ tsp garlic powder

Instructions

1. Remove giblets and excessive fat from chicken. Rinse chicken including the inside. Pat dry the outside and let it drip dry for an hour.
2. Pan fry sea salt and ground white pepper over medium heat for 4 to 5 minutes or until fragrant.
3. Combine half of the pan fried pepper salt, five-spice powder, and garlic powder in a small bowl. Reserve the other half of the pepper salt for serving.
4. Liberally sprinkle and gently rub mixture on the inside and outside of the chicken. Place chicken and allow it to dry for another hour.
5. Preheat oven to 160°C.
6. Truss chicken by tying the lower part of the wings and legs together.
7. Roast chicken in pre-heated oven on roasting rack underlined with oven tray for approximately 1 hour 15 minutes or until thermometer inserted into the thickest part of the inner thigh without touching the bone registers 68°C.
8. Remove roasted chicken from the oven and let it rest for 15 minutes before carving.

Serve chicken with slices of cucumber, shrimp crackers, and pepper salt.

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