Chinese Roasted Chicken

Servings

4

Ingredients

• 1 (4 pound) fresh or thawed whole roasting chicken
• 2 tablespoons Kikkoman Light Soy Sauce
• 2 teaspoons dry sherry
• 1 teaspoon vegetable oil
• 1 large clove garlic, pressed
• 1/2 teaspoon fennel seed, crushed
• 1/2 teaspoon ground ginger
• 1/4 teaspoon sugar
• 1/8 teaspoon ground cloves

Instructions

1. Remove and discard giblets and neck from chicken. Rinse chicken under cold running water; drain well and pat dry with paper towels. Pierce chicken thoroughly with fork. Place chicken, breast side up, in shallow, foil-lined roasting pan.
2. Combine light soy sauce, sherry, oil, garlic, fennel, ginger, sugar and cloves. Brush cavity and skin thoroughly with sauce mixture.
3. Roast in 165°C. oven 1 hour and 45 minutes, or until meat thermometer inserted into thigh registers 180, brushing chicken occasionally with remaining sauce mixture during last 40 minutes of roasting time.
4. Remove chicken from oven and let stand 10 minutes before carving.