- 1 whole chicken (1.5 kg), cut into quarters
- 1 tsp five spice powder
- 1 tbsp annatto oil
- 1 tbsp honey
- 1 tbsp Shaoxing cooking wine
- 2 tbsp fish sauce
- 2 tbsp finely diced garlic
- 1 cup rock salt
- 1 kg fresh sugar cane, chopped into 2 cm x 10 cm pieces
- 2 fresh baguettes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
In a large mixing bowl, combine 5 spice powder, annatto oil, honey, cooking wine, fish sauce and garlic. Mix well then coat the chicken and marinate for 2 hours or overnight for a better result.
In a large clay pot, add the rock salt and lay the fresh sugar cane on top. Then place the chicken on top of the sugar cane, cover with a lid and cook on medium heat for 40 minutes or when the rock salt ceases to pop.
Transfer the chicken to a plate and serve with crisp baguette.