Vietnamese Roast Chicken with Dipping Sauce
1 Fresh Lilydale Chicken, Butterflied, from Mick's Meat Barn
2 tbsp Soy Sauce
1 tsp Five Spice
1 tbsp Honey
Salt & Pepper, to taste
1 tsp Sesame Oil
1 tsp Minced Garlic
1 Spring Onion, finely chopped
2 tbsp Olive Oil
Ingredients (Dipping Sauce):
Juice from Roasted Chicken
1 Lime, cut into wedges
1 Small Garlic clove, finely chopped
1 tsp Dried Chilli Flakes
1/4 cup Soy Sauce
Step One - In a large mixing bowl combine the soy sauce, five spice, honey, pepper, sesame oil and garlic. Whisk well. Add the chicken and coat with the marinade. Refrigerate for 4-6 hours.
Step Two - Preheat the oven to 160c. Place the chicken, skin side up, in a roasting tray and place in the heated oven.
Step Three - Bake the chicken for 35-45 minutes or until cooked through.
Step Four - Prepare the seasoned oil by warming the olive oil in a small pan before adding the green onions and a sprinkle of salt & pepper. Remove from the heat and set aside.
Step Five - Remove the chicken from the oven. Drain the juices into a small bowl. Cover the chicken with foil and set aside to rest. Add the soy sauce, the lime juice and chilli to the small bowl, whisk to create a dipping sauce.
Step Six - Serve the chicken alongside sliced tomato, cucumber, snow peas and rice. Dress the chicken with the heated oil upon serving.