Roast Chinese chicken

1. Preheat oven to moderate, 180°C. Place a greased rack over a foil-lined baking pan.
   
   
2. MARINADE: In a small bowl, combine sauces, wine, spice and garlic. Squeeze juice from orange into mixture, reserving skin and flesh.
   
   
3. Pat chicken skin dry with paper towel. Stuff cavity with reserved orange quarters and cinnamon stick. Tie legs together with kitchen string. Place chicken, breast side up, on wire rack. Brush all over with half marinade mixture.
   
   
4. Bake chicken for 1¼ hours, brushing occasionally with remaining marinade, until juices run clear when tested with a skewer. Cover chicken loosely with foil halfway through cooking to prevent skin from burning.
   
   
5. Remove chicken from oven. Set aside, covered, to rest for 10 minutes. Cut Chinese-style (see tip). Serve with sliced oranges
   and sliced green onion.

• To cut the chicken Chinese-style, first cut it into quarters. Using
  a cleaver, remove wings and legs, then chop breasts and thighs into 1cm slices.