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Balinese Jam and Soy Roast Chicken


1 Whole Chicken

1tbs Chinese five spice

6tbs Light Soy Sauce

6tbs Dark Soy Sauce

Novice Kitchen Balinese Jam

1 Spring Onion


2 tbs Chinese Vinegar

1 tbs Golden Syrup (honey or maple syrup works too)



Spatchcock a whole chicken (this means remove the spine to allow for a faster cooking process, or you can buy the chicken already spatchcocked)

In a bowl add light and dark soy sauce, Chinese Vinegar, roughly chop and add a thumb sized piece of ginger and add to the bowl. 

Chop and add the spring onion and golden syrup to the bowl. 

Stir this all together 

In a bag or big bowl place the chicken in and pour the marinade over the chicken and rub this in until the chicken is fully coated. 

Place in the fridge over night. 

Bring the chicken out an hour before cooking and with a kitchen towel dab the skin dry and leave out for an hour, make sure to save the liquid because this will form the sauce. 

Pre heat the oven at 230c fan, then place chicken in the oven for 45 minutes (no need to baste). 

Once the chicken is ready take it out of the oven and place it on a chopping board to rest. 

in a pan pour the liquid from the marinade and the juices from the cooked chicken and bring this to a boil. let this simmer for 5-10 minutes on a low heat before serving. 

cut the chicken up and place it on a serving dish and pour the juices over the chicken!

Enjoy fellow Novices!!