Holiday Five-Spice Chicken with a Golden Touch

Prepare the Marinade:

• In a bowl, whisk together 4 tablespoons Shaohsing rice wine (or dry sherry), 4 tablespoons light soy sauce, 4 tablespoons clear honey, 4 teaspoons five-spice powder, 6 finely chopped garlic cloves, and grated ginger from a finger-length piece. Mix until well combined.

Marinate the Chicken:

• Place 8 chicken thighs and 8 drumsticks in a dish. Pour the marinade over the chicken, ensuring each piece is well coated. Cover the dish and chill in the refrigerator for at least 20 minutes, or up to 1 day if you have more time for better flavor absorption.

Preheat the Oven:

• When ready to cook, preheat your oven to 180°C (160°C fan/gas 4).

Roast the Chicken:

• Remove the chicken from the marinade and place it in a roasting tin. Discard any remaining marinade. Roast in the preheated oven for 40 minutes.

Add Remaining Marinade:

• After 40 minutes, pour any reserved marinade over the chicken. Return the tin to the oven and roast for an additional 30 minutes, or until the chicken is golden and sticky.

Garnish and Serve:

• Once cooked, sprinkle the chicken with shredded spring onions for a fresh touch. Serve hot and enjoy your flavorful dish!