Hainanese Roasted Chicken Rice

Ingredients:
1 chicken (whole) ~ gutted & cleaned with neck & feet removed
1 tbsp honey
1 tbsp Maltose
1 tbsp Molasses/Treacle
1/2 tsp Five-spice powder
Dashes of white pepper powder
1 tbsp ginger juice
2 tbsp light soy sauce
2 spring onion
5-6 slices of ginger
A handful of Kosher/coarse salt ~ for exfoliating the chicken

Direction/Instruction:

1. Combine honey, maltose, molasses, 5-spice powder, white pepper, ginger juice & soy sauce in a bowl.  Stir to mix the marinade & generously rub all over the chicken including the cavity.
2. Stuff the spring onions & ginger slices into the cavity.  Tie the two legs together with kitchen twine to help cover the cavity.  Leave the marinated chicken to air dry in the refrigerator for at least 6-8 hours or overnight.
3. Take the chicken out 30-45 mins before roasting to allow it to reach room temperature.  Preheat oven to 220 deg. C.  When the oven is hot enough, turn it down to 200 deg. C & place the roasting chicken using Rotisseries mode for 20 mins.  Then reduce the heat to 180 deg. C & roast for a further 30-45 mins (depending on the size of the chicken) until the skin is crisp & dark brown.  Once done, take the chicken out to rest before cutting into pieces.