Festive golden five-spice chicken

Recipe uploaded by

Ching-He Huang

7 ratings

Recipe by Ching-He Huang

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1. Whisk together the marinade ingredients, put the chicken into a dish, then pour over the marinade, mixing to coat. Cover, then chill for at least 20 mins, or up to a day if you have time.
2. Heat oven to 180C/fan 160C/gas 4, and lift the chicken out of the marinade into a roasting tin. Roast for 40 mins, pour over the remaining marinade, then cook for a further 30 mins until golden and sticky. Sprinkle with the spring onion, then serve.

PER SERVING

394 kcalories, protein 29g, carbohydrate 9g, fat 26 g, saturated fat 7g, fibre 1g, salt 2.22 g

Latest comments and suggestions

• Mineke

  19 January 2009

  Mineke rated and commented on this recipe

  

  This was wonderfull. Definately making this again.

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• Shirley

  24 January 2009

  Shirley rated and commented on this recipe

  

  This is really one for the tastebuds. The only change I made was sweet sherry instead of dry - because that is all I had in, but it was still very tasty and I made a vegetable stir-fry to go with it.

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• DORSETFOODIE

  27 January 2009

  DORSETFOODIE commented on this recipe

  Made this today, though didn't have the fresh ginger and ended up making homemade five spice powder, was very tasty indeed, even though it wasn't quite as per the recipe. Might try with bit of chilli next time too. I made veggie stir fry with some winter leaves out of the garden and shreeded cabbage and peppers. I would make again too.

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• schizopear

  28 January 2009

  schizopear rated and commented on this recipe

  

  i made this for chinese new year with the gingery shiitake noodles. it was very tasty. because i failed to read the recipe through beforehand i didn't have time to marinate the chicken but i slashed the thighs with a sharp knife and the flavours seemed to penetrate the meat well enough whilst cooking. i'd definitely try this one again.

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• Jen

  06 February 2009

  Jen rated and commented on this recipe

  

  I thought this was lovely and I'll definately make it again although next time I'll cover with foil for part of the cooking as the chicken came out a little darker than I would have liked.

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• James

  10 February 2009

  James commented on this recipe

  Thought the garlic would be a bit overpowering but it was delicious and very easy to make because everything can be made beforehand. Had the gingery shitakke noodles with it. They were very tasty too! Definitely would make again.

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• kierantoby

  23 February 2009

  kierantoby rated and commented on this recipe

  

  Not too keen on this. Simple to prepare but felt the flavours were a bit clawing and could only really eat a very small amount - very rich.

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• Liz Jones

  12 May 2009

  Liz Jones rated and commented on this recipe

  

  This was absolutely delicious. I used a whole chicken, jointed, covered it with tin foil for the first 40 minutes & then removed the foil when I put the rest of the marinade over. The chicken was very moist, tender and full of flavour. The left overs made some very tasty sandwiches the next day too!

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• Rebecca

  14 July 2009

  Rebecca rated and commented on this recipe

  

  Lovely, whole family loved it.

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Ingredients

• 8 chicken thighs and 8 drumsticks, skin on
• 3 spring onions , shredded, to finish

FOR THE MARINADE

• 4 tbsp groundnut oil
• 6 garlic cloves , finely chopped
• finger-length piece fresh root ginger , grated
• 4 tbsp Shaohsing rice wine or dry sherry
• 4 tbsp light soy sauce
• 4 tbsp clear honey
• 4 tsp five spice powder

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 15 mins

Cook min 1 hr 10 mins

Ingredients

• 8 chicken thighs and 8 drumsticks, skin on
• 3 spring onions , shredded, to finish

FOR THE MARINADE

• 4 tbsp groundnut oil
• 6 garlic cloves , finely chopped
• finger-length piece fresh root ginger , grated
• 4 tbsp Shaohsing rice wine or dry sherry
• 4 tbsp light soy sauce
• 4 tbsp clear honey
• 4 tsp five spice powder

PER SERVING

394 kcalories, protein 29g, carbohydrate 9g, fat 26 g, saturated fat 7g, fibre 1g, salt 2.22 g

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