Roast Chicken-Chinese Spiced

• 1 tablespoon szechuan peppercorns
• 1 tablespoon whole black peppercorn
• 2 tablespoons sea salt
• 2 teaspoons Chinese five spice powder
• 1 teaspoon caster sugar
• 1 13 kg roasting chickens (or medium sized bird)
• 4 spring onions, thinly sliced
• 1 teaspoon ginger, freshly grated
• 2 tablespoons light soy sauce
• 1 dash sesame oil

1. Dry fry the two peppers over medium heat for 30-60 seconds, until fragrant and slightly coloured.
2. Grind them with a pestle and mortar or in a coffee grinder til fine, then combine with the salt, five spice and sugar.
3. Pour a kettle of boiling water over the chicken then thoroughly pat dry with paper towel.
4. Rub spice mixture all over the chook.
5. Place in the fridge uncovered for 6 hours, then brush off any extra spice mix before putting in a roasting dish in a 200C oven.
6. Roast for 60-70 minutes, until cooked and golden.
7. Check the doneness by piercing the flesh between the thigh and body, when juices run clear it's ready.
8. Serve in pieces with the dipping sauce - (just combine all the ingredients in a dish) - and some steamed vegetables.

szechuan peppercorns, black peppercorn, salt, spice powder, caster sugar, chickens, spring onions, ginger, soy sauce, sesame oil

Taken from www.food.com/recipe/roast-chicken-chinese-spiced-195272 (may not work)