½ cup (125 ml) soy sauce

½ cup (125 ml) honey

2 tbsp (30 ml) rice vinegar

2 tbsp (20 g) fresh ginger, julienned

6 star anise

2 cloves garlic, finely chopped

½ tsp sambal oelek (optional)

1 chicken, about 3 lb (1.5 kg)

With the rack in the middle position, preheat the oven to 350°F (180°C).

In a bowl, combine all the ingredients except the chicken.

On a cutting board, with a chef’s knife or kitchen shears, cut out and discard the chicken backbone and open the chicken flat.

Place the chicken, breast side up, in a 13 x 9-inch (33 x 23 cm) baking dish. Brush with the marinade and pour the remaining around the chicken. Bake for about 1 hour and 15 minutes, basting the chicken with the marinade every 10 to 15 minutes, or until a thermometer inserted into the thigh, without touching the bone, reads 180°F (82°C). Place the chicken on a warm plate. Strain the cooking juices through a sieve.

If desired, reduce the cooking juices into a small saucepan until syrupy. Brush the chicken with the sauce.

Serve with Sautéed Spinach with Garlic and rice noodles.

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