Festive golden five-spice chicken

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• 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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• JOOLES

  15 June 2010

  JOOLES rated and commented on this recipe

  

  Wow these were amazing, i diddnt do the thighs as there were only two of us eating this, so i did 8 legs but diddnt change any quantaties in the marinade. Also i made in the oven Potato wedges that i had coated in olive oil, Cayenne pepper Paprika (Not smoked or hot) and black pepper, plus Barneys best-ever chunky guacamole (on this site) and Spicy cucmber wedges which are so easy, just Peel a cucumber and cut it into half, crosswise. Now cut each half into 4 sections lengthwise. Arrange the wedges on a plate. Sprinkle with a small amount of salt, cayenne, black pepper, ground, roasted cumin seeds or ground cumin which is what i used and lemon juice, these wre great dipped into Barneys gorgeous Guacamole.

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• JOOLES

  15 June 2010

  JOOLES commented on this recipe

  ooops forgot to rate.

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• rene_555

  17 August 2010

  rene_555 rated and commented on this recipe

  

  This went down a treat with the fiancee. He even took the left overs for lunch the next day. He doesn't eat meat off the bone, so I substituted the bone meat with chicken breast. I simply used a whole packet of chopped and prepared chicken breast from asda and then used the same quantities with all the ingredients mentioned above. I added a lot of chilli powder to the mixture on cooking as he likes some extra spice in his food. He liked it very much, I thought the taste seemed very strong. Depends on what kind of foods you like I suppose. All in all, he said to me quote 'this is a new favourite. not for all the time but once every few weeks it will be nice!'

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• emilia

  29 August 2010

  emilia rated this recipe

  

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• riverdaze

  18 November 2010

  riverdaze rated and commented on this recipe

  

  Quite easy to prepare and tasted good. I wondered if it might taste as good if you removed the chicken skin first. I don't eat the skin and it seemed a waste to lose all the coating when removing the skin. I'll try it next time and report back!

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• Phil tha Chef

  03 February 2011

  Phil tha Chef rated and commented on this recipe

  

  Amazing Dish. Loved every bit of it.

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• hurdy81

  03 February 2011

  hurdy81 rated this recipe

  

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• kiisu

  06 February 2011

  kiisu rated and commented on this recipe

  

  Amazing! I made it with bits of pork which I marinaded for about 5hours. It was ridiculously succulent and tasty!

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• blkswandes

  19 February 2011

  blkswandes commented on this recipe

  This was absolutely delicious and my family raved about it. Extremely quick and easy to put together.

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• lockheart

  27 February 2011

  lockheart rated and commented on this recipe

  

  i should have loved this. sadly... i really really didn't. flavours way waaaaaaaay too strong. just the smell of it cooking made me feel sick. i certainly won't be making this again.

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• Seggy

  15 March 2011

  Seggy rated and commented on this recipe

  

  This is a very tast dish that i have passed on to many people who have equally enjoyed it and all the fantastic flavours, and its easy to make and perfect

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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 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, sugar 7g, salt 2.22 g

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