Chinese-style Roasted Chicken


2 whole Magnolia Fresh Chicken
6 pcs calamansi
6-7 pcs star anise
6 tbsp soy sauce
6 tsp sugar
ground black pepper

Preparation and Cooking Procedures:

1. Wash chicken with running water and set aside.
2. Juice the calamansi and set aside the peelings.
3. In a clean bowl, combine calamansi juice with soy sauce, sugar, a dash of black pepper, and star anise. Mix well.
4. Stuff each chicken with the calamansi peelings.  
5. Place chicken in a bowl, add in the soy sauce mixture, and marinate for 30 minutes.  For a tastier chicken, you may marinate the chicken overnight.
6. Put the chicken in a turbo broiler.  Make sure to set aside the marinade as we'll use that for our gravy.
7. Set heat level to 210°C and cook for 30 minutes.  Flip chicken over and cook for another 30 minutes.
*** Chicken may be cooked in ovens or rotisseries.  Pre-heat oven at 210°C and cook chicken for 30-45 minutes.  Please do note that I still haven't tried cooking it in an oven so I'm not sure about the cooking time.
8. Transfer chicken in a clean plate, serve, and enjoy!

For the gravy:
In a sauce pan over medium heat, transfer the chicken drippings from the turbo broiler.  Add in the left over marinade that we set aside earlier.  Add in 1 tbsp soy sauce and 4-6 tbsp sugar (amount of sugar may depend on your preferred sweetness). Bring to a boil and add in 2 tbsp cornstarch dissolved in water. Bring to a boil and remove from heat. 

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