Chinese Five-Spice Chicken With Asian Greens

• 1 bunch spring onions, stems halved, bulbs halved lengthwise
• 2 None small whole chickens, trussed
• 3 cloves garlic
• 1 tbsp Chinese five-spice powder
• 2 tbsp peanut oil
• 2 tbsp soy sauce
• 1 bunch Chinese broccoli
• 1 bunch baby bok choy, halved lengthwise
• 2 tsp sesame oil
• 3.5 oz bean sprouts, rinsed
• 1 None fresh long red chili, finely chopped

1. Preheat oven to 450u0b0F. Place onions in a roasting pan. Arrange chicken over top. Grind garlic, spices and 1 tsp salt with a mortar and pestle. Add 1 tbsp peanut oil and 1 tbsp soy sauce. Rub over chicken and roast for 25 mins. Reduce heat to 350u0b0F, baste with pan juices and roast for another 35-40 mins, or until cooked through. Set chicken aside.
2. Add broccoli and bok choy to roasting pan along with sesame oil and remaining peanut oil and soy sauce. Toss to coat then roast for 3-4 mins, or until vegetables are tender. Add bean sprouts and chili and toss to combine.
3. Cut chicken into pieces. Distribute vegetables between serving plates and top with chicken. Drizzle with pan juices and serve.

spring onions, whole chickens, garlic, peanut oil, soy sauce, chinese broccoli, choy, sesame oil, bean sprouts, long red chili

Taken from recipes-plus.com/api/v2.0/recipes/23547 (may not work)