Dissolve 75g salt and 60g sugar in 1 litre of water to make brine.
Brine the chicken for 1 to 2 hours, then drain and pat dry.
Preheat the oven to 220°C.
Rub the chicken with a mixture of salt and five-spice powder.
Stuff the cavity with garlic, ginger, and spring onions and tie with string.
Brown the chicken in 4 tbsp of oil in a roasting pan on the stove.
Roast the chicken in the oven for 15 minutes at 220°C.
Mix the soy sauce, whiskey, chilli sauce, honey, and chilli flakes for the basting sauce.
Reduce oven to 170°C and roast for 50 minutes, basting frequently for the last 30 minutes.
Remove the chicken and allow it to rest before carving.
Boil the vegetables in intervals until cooked, then drain.
Melt butter with ginger and light soy sauce and drizzle over the vegetables.
Joint the chicken and serve with the pan juices and vegetable medley.