zest of 1 orange, remaining orange reserved for later use
2 spring onions, cut into 2cm pieces and bruised
3 whole star anise
1 green chilli, split in half
2 cm piece of ginger, sliced
1 orange, cut into pieces
60 ml honey
60 ml soy sauce
Chinese salsa verde
30 ml freshly grated ginger
10-15 ml chilli oil
30 ml soy sauce
30 ml rice vinegar or red wine vinegar
15 ml peanut oil
red chillies, seeded and finely-chopped
spring onions, finely- chopped
1 large orange, zested and juiced
Preheat the oven to 180 deg C.
Pat the chicken dry, inside and out, with a paper towel.
In a small bowl, combine the peanut oil, five-spice powder, salt and pepper. Stir the zest into the spices.
Rub the chicken inside and out with the spice mixture.
For the stuffing - Stuff the cavity with the spring onion, star anise, chilli, ginger and orange. Roast the chicken for 1 hour.
For basting - Combine the honey and soy sauce. After the chicken has cooked for 1 hour, baste the chicken generously every 10 minutes until it is cooked through and an internal thermometer reads 70-72C, about 30 minutes.
Remove the chicken and rest, covered in foil, for 10 minutes before serving.
Carve the chicken and serve with the Chinese salsa verde.
Salsa - While the chicken rests, whisk together the ginger, chilli oil, soy sauce, vinegar, peanut oil, chillies, spring onion and orange juice and zest until well combined.