Hong Kong Chicken

3-5 lb chicken, neck and innards discarded

1/4 c oyster sauce

1 tbsp sugar

1 tbsp shoyu

1 tsp salt

1 tsp 5-spice

1 tsp sesame oil

2 cloves garlic, grated

1/2" piece ginger, grated

Basting Sauce: 1 tbsp oyster sauce

1 tbsp shoyu

1 tbsp mirin

Spiced Salt: 1 tsp salt

1 tsp 5-spice

1/4 tsp white pepper

1/8 tsp sugar

Wash and dry chicken. Combine chicken with other ingredients (except basting sauce & spiced salt). Marinate overnight. Roast breast-side up (tuck wing tips under body) at 350 degrees (20 minutes per pound) until done. Combine basting sauce ingredients. Baste twice while chicken is roasting. Chop chicken as desired. Combine spiced salt ingredients. Serve in a small dish alongside chopped chicken.