- 5 lb whole chicken
- 6 cloves of garlic
- 1 1/2 inch piece of fresh ginger, peeled
- 1/4 tsp white pepper
- 1/4 tsp ground fennel seeds
- 1/8 tsp ground cinnamon
- 1/8 tsp ground cloves
- 2 tbsp sodium reduced soy sauce
- 3/4 cup of water
- 1/4 cup brown sugar, packed
- 1 tsp sesame oil
For the sauce
- Drippings from the cooked chicken
- 2 tbsp corn starch
- 2 tbsp water
- Pre-heat the oven to 350°F.
- Using a food processor mince the garlic and ginger together until they are in small fine pieces.
- In a medium sized measuring cup combine garlic and ginger, soy sauce, 3/4 cup of water, brown sugar and spices above (except the sesame oil).
- Place the chicken in a roasting pan or baking dish.
- Pour the contents of the measuring cup evenly over the chicken.
- Put the lid on the roasting pan or dish and cook the chicken for 2 hours.
- About 1 hour into the cooking process take the chicken out and baste it making sure the juices are poured over every surface. Replace the cover of the dish and return to the oven.
- In the last 30 minutes of cooking remove the lid so that the skin becomes slightly crisp and browned.
- Once the chicken has cooked, sprinkle the sesame oil over the chicken.
To make the Sauce
- Remove the drippings from the dish that the chicken was cooking in. Use a gravy separator to remove any excess fat from the juices.
- Bring the drippings from the chicken to a boil in an appropriate sized sauce pot.
- In a small bowl combine the cornstarch and water so that there are no lumps. Add this to the pot and whisk so that there are no clumps. Reduce the heat and the sauce should thicken up.