Chinese Roast Chicken
4 chicken breasts
1 teaspoon of chinese 5 spice
2 cloves garlic crushed
1 oz caster sugar
4 fl oz hoisin sauce
3 tablespoons soy sauce
2 tablespoons dry sherry or rice wine.
4 oz noodles
1 carrot cut into strips
1 courgette cut into strips.
Rub the meat all over with the 5 spice and then the crushed Garlic and place in a glass dish
Mix together the castor sugar, hoisin, soy and sherry and pour over the meat. Cover and leave to marinate in the fridge for at least 2 hours.
Heat the oven to 200 degrees. Put about 1 inch of water in a roasting tin, Place the meat on a rack in the roasting tin and roast for 12 minutes. Baste the meat with the juices and turn the breasts over and bake for a further 12 minutes.
Leave the breasts to stand for 10 minutes then slice. Meanwhile simmer the juices in a pan until slightly thickened and cook the noodles and carrot strips in vegetable stock until cooked, then stir-fry them with the courgettes.
Serve the chicken on top of the noodle mix and spoon over the sauce.