1. Dry fry the two peppers over medium heat for 30-60 seconds, until fragrant and slightly coloured. 2. Grind them with a pestle and mortar or in a coffee grinder til fine, then combine with the salt, five spice and sugar. 3. Pour a kettle of boiling water over the chicken then thoroughly pat dry with paper towel. Rub spice mixture all over the chook. 4. Place in the fridge uncovered for 6 hours, then brush off any extra spice mix before putting in a roasting dish in a 200C oven. 5. Roast for 60-70 minutes, until cooked and golden. Check the doneness by piercing the flesh between the thigh and body, when juices run clear it's ready. 6. Serve in pieces with the dipping sauce - (just combine all the ingredients in a dish) - and some steamed vegetables. ---------------------------------------------------------------------------
Nutrition
Ingredients
