4 slices of ginger
1 bunch of spring onion, knotted
1 chicken, head and feet removed
2 tbsp oyster sauce
1 tbsp light soya sauce
1 tsp dark soya sauce
1 tbsp sesame oil
1 tbsp hua diao wine or Shaoxing wine
1/2 tsp salt
1/2 tsp pepper
1 Mix ginger, spring onion and marinade well. Smear mixture evenly on chicken and in its cavity. Massage it for a little while so that the flavours can be better absorbed.
2 Insert spring onion and ginger into chicken’s abdominal cavity. Put chicken into a container. Pour remaining marinade on chicken before refrigerating to marinate overnight.
3 Seal chicken’s cavity with a toothpick. Set its wings into position also with some toothpicks.
4 Use aluminium foil to cover chicken wing tips and legs to prevent from scorching during baking.
5 Preheat oven to 200°C. Grill chicken on a spit for 20 minutes using the rotary function of a rotiserrie.
6 Brush a layer of marinade on chicken. Continue to roast for 30 minutes. Brush a layer of honey and switch to 180°C to grill for 15 minutes till coloured or cooked.