Wu Hsiang Chi (Five Spice Chicken)
Submitted by manda
Classic Chinese five spice chicken marinated in soy sauce with ginger, star anise, cinnamon, and cloves, then baked until the skin turns golden and fragrant. A simple, aromatic main dish with just 10 ingredients.
YIELD
4 servingsPREP
70 minCOOK
60 minREADY
130 minWu Hsiang Chi is one of those dishes where the marinade does all the heavy lifting.
Soy sauce meets a hand-blended five spice mix of ginger, cinnamon, crushed star anise, nutmeg, and cloves. Let the chicken soak in that aromatic bath for at least an hour and the flavors sink deep into every piece.
Then it’s just a slow bake, brushing the marinade on as it cooks, until the kitchen smells like the best Chinese restaurant you’ve ever walked into.
The result is tender, savory chicken with a warm spice fragrance that lingers on the plate.
Chef Tips
- Marinate overnight in the fridge for deeper flavor penetration, especially with bone-in pieces
- Crush the star anise with the flat side of a knife or in a mortar and pestle for the best release of flavor
- Serve over steamed jasmine rice with a drizzle of the pan juices and a side of stir-fried bok choy
- If you have pre-made Chinese five spice powder, use about 1 teaspoon in place of the individual spices
Ingredients
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.
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