五香 鸡 [Wuxiang ji ] Five spice chicken
INGREDIENTS
  • Cooking Time: 30-45
  • Servings: 4
  • Preparation Time: 30
  • 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. 1 Mix the ingredients for the marinade
  2. 2 Add the chicken and cover well with the marinade
  3. 3 Marinate overnight or at least for 1 hour
  4. 4 Preheat the oven at 180C/350F
  5. 5 Arrange the chicke on a rack and place the rack in a roasting tin
  6. 6 Roast for half an hour or longer until golden brown and done
RECIPE BACKSTORY
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.