This east-meet-west baked chicken with herbal wine is a regular dish on my family's dinning table.Not only it is good for health and flavourful, it is frill-free to prepare too.
Yomeishu Baked Chicken
Ingredients:
- 1 spring chicken
- 5 tbsp Yomeishu (养命酒)
- dash of freshly grounded black pepper
- 1 tsp of Chinese five-spice powder
- Salt to taste
- 1 tbsp light soy sauce
Methods:
- Clean the whole chicken, butterfly it. Discard the feet and head.
- Mix together the seasoning ingredients.
- Rub the inside and outside of the chick with the seasoning mixture.
- Pour the remaining mixture over the chicken. Leave chicken in the fridge to absorb the seasoning, at least 2 hour.
- Place the chicken and seasoning mixture in a baking pan lay with aluminium foil.
- Fold the foil to seal the chicken.
- Baked in pre-heated oven at 200 degree C for 50 min.
I am submitting this to Aspiring Bakers #28: Chicken Feast (February 2013) hosted by SSB of Small Small Baker
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