五香 鸡 [WUXIANG JI ] FIVE SPICE CHICKEN

 

  • Cooking Time: 30-45
  • Servings: 4
  • Preparation Time: 30

Ingredients

  • 1000 grams of chickenwings or small drumsticks
  • For the marinade
  • 1 tablespoon peanut oil or vegetable oil
  • 3 cloves of garlic, squeezed
  • 1 tablespoon of rice wine or dry sherry
  • 2 tablespoons of grated fresh ginger root
  • 2 tablespoons of salted soy sauce
  • 2 teaspoons of five spice powder
  • 2 tablespoons of honey
  • 2 red chilis, finally chopped (optional)

Directions

  • 1 Mix the ingredients for the marinade
  • 2 Add the chicken and cover well with the marinade
  • 3 Marinate overnight or at least for 1 hour
  • 4 Preheat the oven at 180C/350F
  • 5 Arrange the chicke on a rack and place the rack in a roasting tin
  • 6 Roast for half an hour or longer until golden brown and done

Notes

This recipe I know from China, where the chicken usually is deep fried. But I'm not to keen on deep frying, so I tried it out using the oven. And it worked. You can eat it as a snack, but it is delicious with rice too.

Categories: Gluten-Free  Lactose-Free  Oven  Poultry  Roast 

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