5 Spice Ginger Ale Can Chicken Food

5-SPICE GINGER ALE-CAN CHICKEN

Steps:

• Place chicken into a one-gallon freezer bag. Pour about half the ginger ale into a large bowl, reserving remainder of ginger ale in the can for cooking the chicken. Stir soy sauce, vinegar, green onions, 1 tablespoon salt, 5-spice blend, peppercorns, garlic, and bay leaves with the ginger ale; pour into the bag with the chicken, seal the bag, and turn to assure the chicken is coated in marinade. Refrigerate for 2 hours to overnight. Adjust oven racks so that only rack is on the bottom level. Preheat oven to 375°F ( 190°C). Remove chicken from marinade and pat dry. Rub olive oil onto chicken skin; season with salt and pepper. Discard marinade. Place ginger ale can into a baking dish. Gently lower the chicken onto the can so that it goes into the cavity and the chicken stands upright in the baking dish. Roast in the preheated oven until a thermometer inserted into the meatiest part of a thigh reads 165°F (75°C). Remove from oven and let rest for 10 minutes before carving.

CHINESE FIVE-SPICE CHICKEN

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.

FIVE-SPICE CHICKEN NOODLE SOUP

Steps:

• In a large saucepan combine water, chicken broth, green onions, soy sauce, garlic, five-spice powder, and ginger; bring to boiling.
• Stir in bok choy, sweet pepper strips, and noodles; return to boiling, reduce heat; boil gently, uncovered, 3 to 5 minutes or until noodles are tender,.
• Stir in chicken, heat through and Serve.

FIVE-SPICE CHICKEN BREASTS WITH HOISIN SAUCE

Steps:

• Combine water, kosher salt, 3 Tbsp brown sugar, and 2 Tbsp soy sauce in a large bowl and stir until salt and sugar have dissolved.
• Stir in 2 Tbsp five-spice powder.
• Pour mixture into a large ziplock bag.
• Rinse chicken with cold water.
• Place chicken and ice in bag with the salt mixture.
• Refrigerate for 2 hours, turning several times.
• Remove chicken from bag and pat dry with paper towels.
• Discard the brine/marinade.
• Combine hoisin sauce, sesame oil, ginger, 1 1/2 tsp brown sugar, 1 1/2 tsp soy sauce, and 1/4 tsp five-spice powder in a small bowl.
• Heat one side of the grill to medium and leave the other side turned off.
• Place chicken, skin side down, on grill rack coated with cooking spray.
• Close lid and grill for 8 minutes on each side, brushing it occasionally with the hoisin sauce mixture.
• Place chicken skin side up on the unheated side of the grill; brush again.
• Grill an extra 5 minutes or until done.
• Discard skin and serve.

GINGER GARLIC FIVE SPICE CHICKEN

Steps:

• Combine scallions, ginger, garlic and 6 tablespoons of the soy sauce in a food processor and process for 2 minutes. Add remaining 6 tablespoons soy sauce, honey, five-spice powder and pepper to taste and process until well mixed.
• Combine chickens and honey mixture in a large bowl and toss to coat. Place chicken, skin side down, in a large baking dish. Drizzle honey mixture over chicken.
• Bake at 350 degrees for 45 minutes. Turn chicken, baste with sauce and bake for 45 minutes longer, or until chicken is cooked through.