Directions:
- Dry fry the two peppers over medium heat for 30-60 seconds, until fragrant and slightly coloured.
- Grind them with a pestle and mortar or in a coffee grinder til fine, then combine with the salt, five spice and sugar.
- Pour a kettle of boiling water over the chicken then thoroughly pat dry with paper towel. Rub spice mixture all over the chook.
- Place in the fridge uncovered for 6 hours, then brush off any extra spice mix before putting in a roasting dish in a 200C oven.
- Roast for 60-70 minutes, until cooked and golden. Check the doneness by piercing the flesh between the thigh and body, when juices run clear it's ready.
- Serve in pieces with the dipping sauce - (just combine all the ingredients in a dish) - and some steamed vegetables.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 322.35 Kcal (1350 kJ) | ||
| Calories from fat | 113.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.58g | 19% | |
|---|---|---|---|
| Cholesterol | 524.23mg | 175% | |
| Sodium | 2890.83mg | 120% | |
| Potassium | 549.3mg | 12% | |
| Total Carbs | 7.66g | 3% | |
| Sugars | 1.19g | 5% | |
| Dietary Fiber | 2.05g | 8% | |
| Protein | 40.79g | 82% | |
| Vitamin C | 32.5mg | 54% | |
| Vitamin A | 6.7mg | 223% | |
| Iron | 13mg | 72% | |
| Calcium | 65.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 125.05 Kcal (524 kJ) | ||
| Calories from fat | 43.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.88g | 19% | |
|---|---|---|---|
| Cholesterol | 203.36mg | 175% | |
| Sodium | 1121.43mg | 120% | |
| Potassium | 213.09mg | 12% | |
| Total Carbs | 2.97g | 3% | |
| Sugars | 0.46g | 5% | |
| Dietary Fiber | 0.8g | 8% | |
| Protein | 15.82g | 82% | |
| Vitamin C | 12.6mg | 54% | |
| Vitamin A | 2.6mg | 223% | |
| Iron | 5mg | 72% | |
| Calcium | 25.5mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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