Wu Hsiang Chi (Five Spice Chicken)
Yield
4 servingsPrep
70 minCook
60 minReady
130 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
whole chicken
cut up |
|
| ⅓ | cup |
soy sauce, tamari
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | small |
onions
chopped |
|
| 1 | clove |
garlic
finely chopped |
|
| ½ | teaspoon |
ginger
ground |
|
| ¼ | teaspoon |
cinnamon
ground |
|
| ¼ | teaspoon |
star anise
crushed |
|
| ⅛ | teaspoon |
nutmeg
ground |
|
| ⅛ | teaspoon |
cloves
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
whole chicken
cut up |
|
| 79 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | small |
onions
chopped |
|
| 1 | clove |
garlic
finely chopped |
|
| 2.5 | ml |
ginger
ground |
|
| 1.3 | ml |
cinnamon
ground |
|
| 1.3 | ml |
star anise
crushed |
|
| 0.6 | ml |
nutmeg
ground |
|
| 0.6 | ml |
cloves
ground |
|
Directions
Place chicken in shallow glass or plastic dish.
Mix remaining ingredients; pour over chicken.
Cover and refrigerate, spooning marinade over chicken occasionally, at least 1 hour.
Remove chicken from marinade; reserve marinade.
Place chicken in ungreased oblong baking dish , 12 X 7½ X 2 inches.
Brush marinade on chicken.
Cook uncovered in 350℉ (180℃) F degree oven, brushing once or twice with marinade, until thickest pieces of chicken are done, about 1 hour.
