Five Spice Chicken With Peanut Rice And Vegetables

• 1 tsp Chinese five-spice
• 2 tbsp rice wine
• 3 oz soy sauce
• 2 tbsp fish sauce
• 1 tsp brown sugar
• 1 None red chili, deseeded and finely chopped
• 2 None garlic cloves, crushed
• 2 1/2 lb whole chicken
• 1 3/4 cups basmati rice, rinsed
• 1 3/4 cups frozen mixed vegetables
• 2 tbsp roasted, unsalted peanuts, chopped
• None None Chili and mint leaves, to garnish

1. Pre heat the oven to 400u0b0F. Mix the five-spice, rice wine, soy sauce, fish sauce, sugar, chili and garlic together. Rub the marinade all over the chicken and pour any extra marinade inside the chicken. Tie the legs and wings together using kitchen twine. Place the chicken breast-side down in a roasting pan and roast for 1 1/2 hours, turning the chicken half way through.
2. Cook the rice in boiling, salted water for 12-15 mins, or until tender. Meanwhile, heat a skillet and cook the frozen vegetables for 4-5 mins until tender and season. Drain the rice and mix in the chopped peanuts. Divide the vegetables between 4 plates. Carve the chicken and serve on top of the vegetables. Serve the rice on the side. Garnish with chilies and mint before serving.

rice wine, soy sauce, fish sauce, brown sugar, red chili, garlic, chicken, basmati rice, vegetables, peanuts, mint

Taken from recipes-plus.com/api/v2.0/recipes/16203 (may not work)