Baked Chicken with Chinese Wine and Five-Spice

I have been very busy at work lately and hardly have time for my hobbies - cooking and baking :( Thanks god this crazy rush of working day and night will be ending soon and I can go back to my routine of cooking during the weekend and baking in week nights to satisfy my daughters' cravings. :)

I wanted to post the recipe of this yummy and nutritional baked chicken  that I cooked several weeks ago, before I forgotten what were the ingredients I throw in to create this dish. I came across this recipe when browsing through recipe books in Popular Book Store some time back. I recreated this based on my memory of the ingredients used and preparation method. And it turned out so delicious and my elder daughter has been asking for it over the past few weeks. Maybe I will do this for weekend lunch/dinner this weekend, if time permits :(

Baked Chicken with Chinese Wine and Five-Spice Recipe

1 spring chicken
5 tbsp (or more) Chinese wine (I used Yomeishu 养命酒）
Some freshly grounded black pepper
1-2 tsp of Chinese five-spice powder
Salt to taste
1 tbsp soya sauce
A few pieces of Ginger

1. Clean the whole chicken, discard the feet and head.
2. Mix together the seasoning ingredients.
3. Rub the inside and outside of the chick with the seasoning mixture.
4. Pour the remaining mixture over the chicken and throw in the ginger slices
5. Leave chicken in the fridge to absorb the seasoning, at least 2 hour.
6. Place the chicken and seasoning mixture in a baking pan lay with aluminium foil.
7. Fold the foil to seal the chicken.
8. Baked in the pre-heated oven at 200 degree C for 50 min.

The chicken soup (note: no water was added for baking) is very flavourful and goes well with hot steamed rice.