Roast Chicken -

In a dry bowl, mix the 5-spice powder together with the salt. Use 2 teaspoons of the dry mixture to marinate the chicken along with the 2 tbsp of oil

Put chicken on a plate and place in the fridge uncovered, to allow it to marinate for at least 2 hours. By leaving the chicken uncovered, it dries out the skin which helps to give a crispy skin after roasting

Once it has marinated for two hours, take it out for another 30 minutes to bring to room temperature as you preheat your oven to 200C

Place the chicken into the oven to roast for 25 minutes. Once finished, allow the chicken to rest for another 15 minutes before carving into it

Braised Ham Choy -

Slice the ham choy stalks into matchstick sizes. The leaves can be left in larger chunks. Place the sliced ham choy into a large pot and wash it thoroughly. Then squeeze out the water from the ham choy. Repeat this process 5 times to remove the saltiness.

Heat up a pan on high heat and add in the oil. Add in the garlic and onion and cook for 30 seconds. Then add in the washed ham choy and cook for another 5 minutes.

Add in 200g of water and switch it to low heat. Allow it to braise for 45 minutes. If you find that the water is evaporating too quickly, feel free to add in more water.

Once braised, taste it to see if it has softened enough. Different ham choys take different amounts of time to soften but 45 minutes should soften all types of ham choy.

If it soft enough, then it is ready to serve with the roast chicken