Recipe by Lori Ross

1 small piece of ginger, sliced

2 garlic cloves, sliced

1/4 tsp five spice powder

3 whole star anise

3 tbsps brown sugar

1/2 cup soy sauce

1 cup chicken stock

1/4 cup oyster sauce

1 whole cut up chicken bone-in

4 cups steamed rice 

Preheat the oven to 400 degrees.  Place the ginger, garlic, five spice, star anise, sugar, soy, stock and oyster sauce in a small bowl and whisk until well combined. Place the chicken in an ovenproof dish, pour over the ginger mixture, cover with a tight-fitting lid and cook for 1 hour or until tender.  If the sauce is too thin when finished, simply pour it into a small pan and cook on medium high for 10-15 minutes until thickened.  Serve with the rice and steamed vegetables.  This chicken is great the next day, even cold!