Matauwhi Bay Hoisin Chicken
- 12 kg chicken piece (1 lb.)
- 2 tablespoons garlic, Minced
- 1 teaspoon sesame paste
- 2 tablespoons honey
- 3 tablespoons sherry wine
- 12 teaspoon hot chili sauce (non sweet)
- 2 tablespoons hoisin sauce
- 1 teaspoon soy sauce
- 1 teaspoon five-spice powder
- 2 tablespoons cornflour, mixed with 3 Tbsp. Water to thicken sauce (cornstarch)
- 3 tablespoons water
- Combine ingredients for sauce and simmer for 5 minutes over very low heat.
- Let sauce stand for at least 1 hour for the flavours to blend.
- Pierce chicken with fork in several places.
- Marinate chicken in refrigerator for several hours with 1/2 the sauce.
- Roast chicken in 190 C (375 F) oven for 45 minutes turning regularly, or until juices run clear, basting several times with the remaining sauce.
- Alternate cooking method is to BBQ for about 45 minutes, turning and basting regularly.
- Serve with rice and stir fried vegetables.
chicken, garlic, sesame paste, honey, sherry wine, hot chili sauce, hoisin sauce, soy sauce, fivespice powder, cornflour, water
Taken from www.food.com/recipe/matauwhi-bay-hoisin-chicken-2757 (may not work)