Chinese Roast Chicken

Directions

• Wash the chicken and cut the skin between the legs and the main body. (This will allow for more even cooking).
• Add the remaining ingredients in a bowl large enough to hold the chicken, or a zip lock bag, then add the chicken. Spoon or move the chicken around to make sure that marinade is coating the chicken. Place in the fridge, covered, for 4 hours or overnight.
• Preheat oven to 375 F or 190 C.
• Place some foil in a baking pan and then sit the chicken on the foil. Cover the chicken with foil also. Roast in the oven according to these cook times: Allow 30 minutes per 500gm of chicken. (So a 1.5kg chicken will take 1.5 hours to roast).
• Remove the foil from the top of the chicken 10 minutes before the end of cook time, then turn the oven temperature up to 425 F or 220 C. This will get the skin brown and crispy.
• When done, allow the chicken to rest for 20 minutes then slice in to small pieces.
• To serve using the pastry wrappers, simply cut the cucumber in to small matchstick pieces and shred the spring onions. Place a small amount of hoi sin sauce on the bottom of the wrapper, then add some chicken, then some cucumber and spring onion. Fold the wrapper over and enjoy!