Dinner Tonight: Chinese Five-Spice Lacquered Chicken Recipe

• 1 chicken, giblets removed
• 3 scallions, chopped
• 1 inch piece of ginger, peeled and chopped
• Zest of 1/2 an orange
• 2 teaspoons canola oil
• 2 teaspoons dark sesame oil
• 2 teaspoons honey
• 1 teaspoon soy sauce
• 2 teaspoons five-spice powder
• 1/2 cup soy sauce
• 1/4 cup rice vinegar
• 2 teaspoons dark sesame oil
• Zest of 1/2 an orange
• 1/4 inch piece of ginger, peeled and chopped
• 1 garlic clove, minced
• 1 scallion, thinly sliced

1. Preheat the oven to 425u0b0F. Start with the chicken. Stuff the scallion, ginger, and orange zest into the chicken cavity. Whisk together the canola oil, sesame oil, honey, and soy sauce. Brush the chicken with the mixture and then sprinkle with the five-spice powder.
2. Place the chicken into a roasting pan and set in the oven. Cook for about an hour, or until the internal temp is 170u0b0F. Three times during the cooking, baste the chicken with the juices in the roasting pan. Remove the chicken and let rest for 10 minutes before carving.
3. Meanwhile, make the sauce. Whisk together the soy sauce, rice vinegar, sesame oil, orange zest, ginger, garlic clove, and scallion.
4. Carve the chicken and serve with the sauce on the side for dipping.

chicken, scallions, ginger, orange, canola oil, dark sesame oil, honey, soy sauce, fivespice powder, soy sauce, rice vinegar, dark sesame oil, orange, ginger, garlic, scallion

Taken from www.seriouseats.com/recipes/2008/11/chinese-five-spice-lacquered-chicken-recipe.html (may not work)