Ingredients
CHICKEN:--
1 whole chicken
4 tbsp Maggi seasoning sauce
3 tbsp sugar
1 tsp SIDS SALT & PEPPER
½ tsp Chinese Five Spice Powder
4 tbsp finely minced shallots
1 tbsp finely minced ginger
1 tbsp finely minced garlic
SALT/ VINEGAR MIXTURE:--
¼ tsp sea salt
1 tsp SIDS LOW SUGAR RASPBERRY VINEGAR
Directions
Prep the chicken for faster cooking by cutting out the backbone. Save the backbone for future stock, if desired.
Combine Maggi seasoning/soy sauce, sugar, SIDS SALT & PEPPER, five spice powder, shallots, ginger and garlic in a large shallow mixing bowl. Add chicken and marinate for at least 30 minutes or overnight in the fridge for best results.
Preheat the oven to 175°C. Line a large baking tray with foil or baking paper to reduce clean-up, then place a wire rack or roasting pan on top. Lay chicken skin side down and bake for 35 minutes. Flip and repeat for an additional 35 minutes.
In a small bowl, mix together salt and SIDS LOW SUGAR RASPBERRY VINEGAR. Using a pastry brush, slather mixture on the skin of the chicken. Continue to bake for 10-15 more minutes until the skin is golden brown.
