CHINESE FIVE-SPICE CHICKEN
Make and share this Chinese Five-Spice Chicken recipe from Food.com.
Provided by Amanda in Adelaide
Categories Chicken
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place the chicken pieces in a large dish or plastic bag.
- Mix the remaining ingredients and pour over the chicken.
- Marinate refrigerated overnight or for 1 to 2 hours if time is short.
- Transfer the chicken to a baking dish and brush with the marinade.
- Cook uncovered in a preheated 350F (180C) oven, brushing once or twice with the marinade, until the chicken is done, about one hour.
Nutrition Facts : Calories 623.7, Fat 44.5, SaturatedFat 11.9, Cholesterol 187.5, Sodium 1515.5, Carbohydrate 4.2, Fiber 0.7, Sugar 1.6, Protein 49.4
STICKY CHINESE FIVE SPICE CHICKEN | MARION'S KITCHEN
Glossy, sticky, sweet... this simple marinade turns everyday, oven-baked chicken into what dreams are made of. To amp up the flavour even more, leave it overnight so soak up all that goodness. Gorgeous!
Provided by Bee
Yield 4
Number Of Ingredients 12
Steps:
- Step 1.In a large bowl, combine the hoisin, honey, oyster sauce, dark soy sauce, garlic and Chinese five spice. Add the chicken pieces and mix until well coated. Marinate for at least 2 hours and up to overnight.
- Step 2.Preheat oven to 180°C/356°F (fan-forced).
- Step 3.Line a large baking tray or roasting dish with foil. Top with a baking rack. Place the chicken pieces onto the baking rack. Cook in the oven for 10 minutes.
- Step 4.While the chicken is cooking, steam the Chinese broccoli in a bamboo steamer. Or alternatively, place the broccoli in a microwave safe bowl, add a ¼ cup water. Then cover with cling film and microwave on high for 2 minutes. Leave covered until ready to serve.
- Step 5.Mix the basting sauce ingredients together in a small bowl.
- Step 6.Remove the chicken from the oven and brush the top of the pieces with the basting sauce. Place back into the oven to cook for a further 5 minutes or until cooked through.
- Step 7.Serve with steamed Chinese broccoli and rice.
CHINESE FIVE SPICE CHICKEN (五香烤鸡)
Tender, juicy and thoroughly flavoured, Chinese five spice chicken brings roast chicken to a new level. Learn how to cook it perfectly.
Provided by Wei Guo
Categories Main Course
Number Of Ingredients 9
Steps:
- Place the chicken over a large tray with the breasts down and the legs towards you. Find its backbone in the middle. Use kitchen scissors/shears to cut along both sides of the backbone, separating it from the ribs (see images for reference in the post above).
- Flip over the chicken so that the breasts are facing up. Use the palm of your hand to firmly push the middle of the chicken until it's completely flattened.
- Pat dry the whole chicken with kitchen paper to remove any moisture.
- Mix salt, five spice powder, garlic powder and white pepper in a bowl. Rub half of the mixture over the cavity side.
- Flip over the chicken. Mix dark soy sauce and Shaoxing rice wine. Rub it over the skin side. Then spread the rest of the dry mix. Massage to evenly distribute.
- Leave to rest uncovered in the fridge overnight (12-24 hours).
- One hour before cooking, take the chicken out of the fridge and allow it to come back to room temperature.
- Preheat a fan-assisted oven at 390F°/200C°, or 425F°/220C° if using a conventional oven.
- Use a roasting tray with a wire rack that fits inside. Fill the tray with some water (lower than the rack) and put the chicken on the rack (skin facing up). Place the tray in the middle of the oven. Leave to cook for 15 minutes.
- Turn the oven down to 320F°/160C° (or 350F°/180C° if using a conventional oven). Continue cooking for a further 20 minutes. If your chicken is a little bigger or smaller, increase or reduce the time by 5 minutes or so (Check the water level in the tray and top up if necessary).
- Take out the chicken. Mix honey and soy sauce then brush a thin layer over the skin. Put back into the oven. Cook for another 5 minutes.
- Turn the heat back up to 390F°/200C° (or 425F°/220C° for a conventional oven). Take out the chicken and brush a second time. Roast for 5 more minutes to finish.
- Check the doneness (see footnote to learn how). Then take the chicken out and leave to rest for 10 minutes before carving into small pieces to serve.
Nutrition Facts : ServingSize 1 serving, Calories 542 kcal
FABULOUS FIVE SPICE CHICKEN
This dish is great on the BBQ or cooked in the broiler at home. The secret is the fresh ginger, star anise, and a touch of sherry.
Provided by MACEO1
Categories World Cuisine Recipes Asian
Time 1h35m
Yield 4
Number Of Ingredients 12
Steps:
- In a blender or food processor, blend the soy sauce, oil, sherry, shallots, garlic, ginger, Chinese five-spice powder, serrano pepper, brown sugar, anise, and salt until smooth. Place the chicken in a large bowl. Pour the blended mixture over the chicken, cover, and marinate at least 1 hour in the refrigerator.
- Preheat grill for high heat.
- Lightly oil the grill grate. Discard marinade. Place chicken on the grill, and cook 10 minutes on each side, or until juices run clear.
Nutrition Facts : Calories 546.3 calories, Carbohydrate 18.2 g, Cholesterol 141.4 mg, Fat 34.4 g, Fiber 0.5 g, Protein 40.1 g, SaturatedFat 8.2 g, Sodium 1146 mg, Sugar 7.8 g
GRILLED FIVE SPICE CHICKEN
Chinese 5-spice powder has a proven track record of awesomeness when combined with smoky, caramelized meats. This grilled five spice chicken recipe is a great example.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken
Time 7h2m
Yield 6
Number Of Ingredients 13
Steps:
- Score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep.
- Whisk together the the juice of 1/2 lime, 1 tablespoon fish sauce, garlic, 1 tablespoon rice vinegar, Chinese five-spice powder, 2 teaspoons hot chile paste, ginger, and soy sauce in a bowl. Pour into a resealable plastic bag. Add chicken, coat evenly with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for 6 hours.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove chicken halves from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Reserve marinade mixture in a small bowl.
- Whisk together the 1/3 cup rice vinegar, juice of 1/2 lime, 1 teaspoon fish sauce, and 1 teaspoon hot chile paste in a small bowl. Set aside.
- Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece, brush with reserved marinade mixture, and move to indirect heat.
- Grill, brushing with glaze and turning ever 10-15 minutes, until well-browned and meat is no longer pink in the center, about 45 minutes total. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C).
- Drizzle vinegar lime juice mixture over the chicken and serve.
Nutrition Facts : Calories 484.2 calories, Carbohydrate 4.4 g, Cholesterol 166.1 mg, Fat 27.3 g, Fiber 0.4 g, Protein 53 g, SaturatedFat 7.6 g, Sodium 457.9 mg, Sugar 0.8 g
FESTIVE GOLDEN FIVE-SPICE CHICKEN
Chinese five-spice gives this chicken a wonderfully warm, aromatic flavour that adults and children will love
Provided by Ching-He Huang
Categories Dinner, Main course
Time 1h25m
Number Of Ingredients 9
Steps:
- 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.
- 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.
Nutrition Facts : Calories 394 calories, Fat 26 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 29 grams protein, Sodium 2.22 milligram of sodium
FIVE SPICE CHICKEN
Just a quick Chinese themed way of fixing chicken breasts - the prep time includes the minimum time for marinating.
Provided by ChrisMc
Categories Chicken
Time 1h18m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Slice chicken.
- Combine soy sauce, wine, sesame oil, ginger, garlic, and 1 tsp of the 5 spice powder, and marinate chicken for at least 1 hour.
- Combine the remaining 5 spice powder with the flour and dredge the marinated chicken.
- Dip the dredged chicken in the eggs, then roll in the nuts.
- Heat the oil and cook chicken 3-4 minutes on each side.
Nutrition Facts : Calories 614.5, Fat 41.3, SaturatedFat 7, Cholesterol 213.6, Sodium 867.4, Carbohydrate 22.5, Fiber 3.5, Sugar 1.7, Protein 36.5
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FIVE SPICE CHICKEN - THE WOKS OF LIFE
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4.9/5 (34)Total Time 1 hrCategory Chicken And PoultryCalories 526 per serving
- Combine the soy sauce, salt, five spice, red onion, garlic, oil, shaoxing wine (or sherry), and sesame oil in a mixing bowl and set aside. Pat the chicken dry and add it to the marinade, making sure to get the marinade under the skin of the chicken. Marinate overnight or at least 20 minutes.
- Preheat oven to 375 degrees F (190 degrees C) and line a sheet pan with non-stick foil or parchment paper. Place the chicken on the pan and roast for 35-40 minutes.
- If the chicken has not crisped up in that time, turn on the broiler for a few minutes, but don't walk away while this is happening, or they may burn!
- The chicken is cooked through when you stick a fork in the side and the juices run clear. Serve with steamed rice and a vegetable for a complete dinner!
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Category Dinner, Poultry, RoastedTotal Time 1 hr 30 minsAvailability In stock
- Step 1Marinate the chicken: In a large bowl, whisk together all marinade ingredients until smooth. Add chicken and turn to coat evenly in marinade. Allow to rest for 30 minutes, or up to overnight in the refrigerator.
- Step 2Preheat oven to 375°. In an ovenproof skillet, place marinated chicken, carrots, and onions in an even layer, then drizzle with remaining marinade.
- Step 3Meanwhile, make rice: In a medium pot over medium heat, heat oil. Add all spices, ginger, and garlic and toast until fragrant, about 1 minute. Add rice and stir to coat grains in oil, toasting until rice turns slightly more opaque, 2 to 3 minutes.
- Step 4Bring to a boil, then lower heat to low and cover pot with a lid. Cook until liquid has evaporated and rice is tender, about 17 minutes.
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