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Asian Rotisserie Chicken with Caramelized Bok Choy and Eggplant Recipe
- 1 tablespoon plus 2 teaspoons kosher salt
- 1 teaspoon five-spice powder
- 1 (4- to 5-pound) whole chicken
- 1/4 cup packed dark brown sugar
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon five-spice powder
- 1 pound baby bok choy , halved lengthwise, rinsed, and dried
- 1 pound Chinese or Japanese eggplant , ends trimmed, quartered lengthwise
- 1 tablespoon vegetable oil
- Kosher salt
- Freshly ground black pepper
Directions:View on Chow
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