If cutting up a whole chicken, add breast pieces half way through roasting time.
1 kg/2 lb chicken thigh cutlets
3 tablespoons dark soy sauce
2 tablespoons peanut oil
1 tablespoon honey
1 tablespoon Chinese wine or dry sherry
1 clove garlic
1/2 teaspoon salt
1 teaspoon finely grated fresh ginger
1/2 teaspoon five-spice powder
Rinse and dry chicken pieces. Combine soy sauce with oil, honey and Chinese wine. Crush garlic with the salt and stir into the mixture with ginger and five- spice powder. Marinate the chicken pieces in this for at least 1 hour.
Put chicken in a roasting dish and roast at 180 degrees C (350 degrees F) for 1 hour, turning the pieces over with tongs when the tops are browned, and brushing chicken with marinade every 15 minutes.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)