This marinade is something special. The Chinese 5 spice and plum wine permeates the meat, giving it an amazing taste and aroma. The addition of sugar (or honey if you prefer) brings a lovely red glaze.

In this recipe I have slow cooked the marinaded chicken on my rotisserie but it works in an oven just as well:

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Making the marinade

1. In a mixing bowl add the:
   • 1 cup of plum wine
   • 2 Tbsp soy sauce
   • 2 Tbsp oyster sauce
   • 2 tsp Chinese 5 spice
   • 0.5 cups of raw sugar

Cooking the chicken

If you are using your oven, set the temperature to 180c and cook for an hour or longer. You are chasing an internal temperature of 75c.

I like to use my charcoal Weber or rotisserie on a much lower burn but with the goal to achieve the same internal temperature for safe eating.

Every now and then, baste the chicken with the remaining marinade to get that nice red glaze:

 

Serving

Let the roast rest for about 15 minutes under foil if you can.

I like to serve it alongside rice, plum dipping sauce and steamed vegetables drizzled with soy sauce.

Note: the leftovers are great cold the next day in a salad and the like.

Enjoy,

PK

Here are some more chicken recipes and posts about seasonings and marinades: