One of my friend actually inspired me to this style. He's originally from Hong Kong who also works as a sous chef here in Dublin, he specializes in a variety Asian fusion cuisines specially Chinese.
I just added a few ingredients to his recipe to make if more Pinoy tasting.
Let's go!
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| Hong Kong style rub: Chinese 5 spice, ground black pepper, dried rosemary, dried thymes, salt and MSG. |
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| Rub all over the bird, also put around 2 tbsp inside the cavity. |
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| Stuff the cavity with green onions and dried bay leaves. |
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| Let dry for a couple of hours. |
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| Salad: Red onions, red bell pepper, spinach, salt, pepper, vinegar and olive oil. |
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| Pre heat oven to 200C and cook for 50 minutes. This is a 1.6kg chicken. Adjust accordingly. |
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| I used a convection oven for this. |
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| Rest for 10 minutes. |
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| Soft and juicy! |
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| Carve according to preference. |
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| Cut out the legs, thighs and wings. Cut the the breasts and chop into bite sized pieces. |
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| Serve with our spinach salad and freshly boiled rice. |
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