Five spice chicken


Now Five-spice is one of the sort of ingredients  you love or hate , personally I love it. The first thing I love about it is that is more than five spices in it. The main spices are star anise and cinnamon, but you will also have fennel, cloves, nutmeg, Sichuan pepper and ginger. The reason why it is called five- spice is more symbolic rather than the amount of spice in the mix. Also it appears in any number of Chinese’s and Vietnamese as well so always good to have in the store cupboard. This is a little dish that you can make and just cook for a snack or a lazy Saturday night in front of the television.
You will need
1tbsp vegetable  oil
3 cloves garlic
2tbsp grated fresh root ginger
1tbsp rice wine or dry sherry
2tbsp light soy sauce
2tsp five-spice powder
2tbsp honey
1kg/2lb chicken

Now you can use drumsticks, wings, thighs whatever you want as long as you leave the skin on.
It is best to let this marinade for a little before you cook the chicken so start this about an hour before you cook it and you will be fine.  The garlic and ginger and chop them as fine as you can. Then in a bowl mix everything together. Make sure that all the marinade ingredients are fully mixed together before adding the chicken to the bowl. Then once the chicken has got a good coating cover the bowl and place in the fridge until you are ready to cook.
 When you are ready to cook preheat the oven to 180c/350f. Place the chicken onto a roasting dish and put it in the oven for about 30 minutes, all depending on what kind of chicken you have used. The chicken is cooked when the skin is golden brown and the juices run clear when you pierce the chicken at the thickest part, near the bone.
Then just scoop them in to a bowl and eat them one at a time with plenty of napkins at hand.

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