1whole chicken of about 15 kg, rinsed and patted dry
asparagus or other vegetable to serve
Preheat the oven to 200 C. Place the soy sauce, the kecap, vinegar, honey, ginger, star anise, cinnamon, chilies and garlic in a large pan that can hold the chicken later too. Heat the mixture and bring to the boil. Tie the chicken legs together with string.
Put the chicken in the pan with breast side down and baste the top of the chicken with the mixture. Put in the oven, uncovered for 40 minutes and baste every 20 minutes
After 40 minutes remove the pan from the oven, carefully turn the chicken around and bake for another 30 minutes, basting every ten minutes.
Remove the chicken from the pan and strain the sauce. Cut the chicken into pieces and serve with the pan juices and asparagus.