Sunday, February 1, 2009

20090201 Golden Five-spice Chicken

(SOURCE: BBC Good Food Magazine)

This was a disaster as I burnt them and my husband didn't really like the five-spice flavor. First and last time to cook this. Serves 8.

8 chicken thighs and 8 drumsticks, skin on
3 spring onions, shredded, to finish
4 tbsp vegetable oil
6 garlic cloves, finely chopped
finger-length piece fresh root ginger, grated
4 tbsp dry sherry
4 tbsp light soy sauce
4 tbsp clear honey
4 tsp five-spice powder

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 minutes, or up to a day.
2. Preheat oven to 180 degree C, and lift the chicken out of the marinade into a roasting tin. Roast for 40 minutes, pour over the remaining marinade, then cook for a further 30 minutes until golden and sticky. Sprinkle with the spring onion, then serve.

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