Roasted peking chicken with hoisin sauce

Name: roasted peking chicken with hoisin sauce
Cook time: 25 min
Total time: 85 min
Yield: 4
Cuisine: Asian
Ingredients: 1 press orange; 4 toe garlic; 5 cm fresh ginger; 4 el soy sauce; 3 el rice vinegar; 1 el liquid honey; 1,5 el Chinese 5 spice; 1.400 g whole chicken; 3 forest outing; 1 crop iceberg lettuce; 2 cucumber; 6 el hoisin sauce

Spicy chicken from the oven with spring onion, cucumber and hoisin sauce in wraps of lettuce.

Ingredients

Kitchen Stuff

1 baking brush
1 baking paper

Directions

Preheat the oven to 180 ° C. Clean the orange and grate the orange zest, press the garlic and grate the ginger.
Mix the orange zest, the garlic, soy sauce, rice vinegar, honey and five spice powder into a smooth marinade.
Dab the chicken dry with kitchen paper. Brush the chicken with the marinade using a brush.
Place the chicken with the breast down on a baking sheet covered with parchment paper. Turn after 45 minutes and roast for another 15 minutes.
The chicken is cooked if you prick between the paw and the body and clear liquid comes out.
Cut the spring onions into thin rings. Remove the leaves from the head of lettuce.
Cut the cucumbers into thin slices and mix with the rest of the rice vinegar.
Serve the chicken with the iceberg lettuce, which you use as wraps, the spring onion, cucumber and the hoisin sauce.
Always pull some chicken off the bone and fill a salad with chicken, cucumber and a spoonful of hoisin sauce. Sprinkle with spring onions and fold close.