Chinese 5 Spice Chicken Food

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

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.

SPICY CHINESE FIVE-SPICE RUBBED CHICKEN WINGS WITH CREAMY CILANTRO DIPPING SAUCE

Steps:

• Preheat your oven to 500 degrees F.
• If you have whole chicken wings, cut off wingtips and cut the wings in half at the joint. Discard wingtips or freeze to make stock at a later time.
• Place the wings in a large bowl. Sprinkle five-spice powder and cayenne on the wings, add a few pinches of salt and about 15 grinds of black pepper. Rub the mixture into all the wings until no more loose rub remains. Wash your hands.
• Line the wing pieces up on a baking sheet so the side of the wing that has the most skin is facing up. Roast until cooked through, browned and crispy, about 25 minutes. Serve hot with Creamy Cilantro Dipping Sauce.
• Combine ingredients in mixing bowl. Whisk ingredients to incorporate them fully and season with salt and pepper, to taste.

CHINESE FIVE-SPICE CHICKEN WITH RED CABBAGE AND POTATO GRATIN

Steps:

• Gratin:
• Preheat the oven to 400 degrees F.
• Toss the first 6 ingredients together in a bowl, making sure the potato slices are evenly covered with the mixture. Spray 2 ramekins with cooking spray and gently press a handful of the potatoes into each one. Arrange the ramekins on a sheet pan and fill each cup 3/4 of the way with the cream mixture and cover the top with foil. Slide the pan into the oven and cook until the potatoes are cooked through, about 30 to 45 minutes.* Remove the foil, add 2 tablespoons of the remaining cheese to each ramekin and cook until cheese is bubbling, about 4 to 8 minutes. Remove the gratins from oven and set aside.
• Cabbage: In a medium skillet, over medium heat, add the bacon and cook until crispy, about 5 to 8 minutes. Remove the bacon to a plate, leaving 3 to 4 tablespoons of the fat in the skillet. Add the onions and saute for 5 to 7 minutes over medium-high heat. Stir in the cabbage, sugar, salt and black pepper and continue cooking for an additional 6 to 8 minutes. Add the red wine, toss the ingredients and cook covered with a lid until the liquid has almost completely evaporated, about 8 to 12 minutes. Stir in the balsamic vinegar and cook until it has almost evaporated as well, about 1 to 3 minutes. Turn off the heat and add the reserved bacon.
• Chicken: Combine the first 5 ingredients in a medium bowl. Add the chicken breasts, toss to coat with the marinade and allow them to sit for 10 to15 minutes. In a saute pan over medium heat, add the chicken breasts and cook for 4 to 5 minutes on the show side and 6 minutes the other side, or until cooked through. Remove the chicken to a cutting board and top each breast with 1 tablespoon of butter. Cover with foil, allow them to rest for 5 minutes, then slice lengthwise.
• To serve: Put a portion of the cabbage in the center of each dish. Arrange the chicken, on top of the cabbage. Run a knife along the inside of each ramekin, to loosen, and invert them onto the plates before serving.

CHICKEN THIGHS WITH CHINESE FIVE SPICE POWDER

Steps:

• In a shallow mixing bowl, sift together flour and seasoning salt.
• Roll chicken in flour mixture until well coated, shake off excess.
• In a large frying pan heat oil on high heat.
• Add coated chicken thighs and brown on all sides, about 2 to 3 minutes.
• Meanwhile, in a mixing bowl, whisk together chicken broth, rice vinegar, Chinese five spice powder, garlic, Tamari and water.
• Add mixture to the frying pan and bring to boil.
• Reduce heat to simmer, cover pan and cook chicken for 5 minutes, then turn chicken over and cook for another 5 minutes.
• Turn chicken over again and cook for 5 more minutes.
• Test to see if chicken is done by cutting into the chicken thigh at it's thickest area (there should be no pink showing).
• The sauce will boil down to a thicker consistency while cooking.
• Serve chicken with cooked rice and pour sauce over.

FIVE SPICE CHICKEN

Steps:

• Combine all ingredients except chicken, and marinate chicken at least an hour - overnight for a stronger flavour!
• Bake at 190C for about 30 minutes, basting or adding marinade periodically.

FESTIVE GOLDEN FIVE-SPICE CHICKEN

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.

GRILLED FIVE SPICE CHICKEN

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.

CHINESE FIVE SPICE CHICKEN SALAD

Steps:

• Debone rotisserie chicken & cut into roughly 1/2" pieces.
• Finely dice all of the vegetables.
• Combine chicken & vegetables in a large mixing bowl. Add salt, all spices & lime juice. Mix with a large spoon to combine well. This is best when allowed to sit overnight for the flavors to combine.
• Serve on baguette slices, pita chips or crackers. If your diet low carb like mine, this is lovely on tomato slices.

STICKY CHINESE CHICKEN TRAYBAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. Arrange the chicken thighs in a large roasting tin and slash the skin 2-3 times on each thigh. Mix together the hoisin, sesame oil, honey, five-spice, ginger, garlic and some seasoning. Pour over the chicken and toss to coat - you could now marinate the chicken for 2 hrs, or overnight if you have time. Roast, skin-side up, for 35 mins, basting at least once.
• Stir through the cashew nuts and sprinkle the spring onions over the chicken. Return to the oven for 5 mins, then serve with brown rice.

CHINESE FIVE SPICE LACQUERED CHICKEN

Steps:

• Chicken:.
• Preheat oven to 425*F.
• Stuff the chicken cavity with the scallions, ginger, and orange zest. Set a v or regular rack in a roasting pan and brush with 1 teaspoons of the peanut oil. Whisk the rermaining 1 teaspoons peanut oil with the sesame oil, honey, and soy sauce. Brush the soy mixture over all of the chicken and sprinkle with five spice powder.
• Tuck the wings under the back, cross the legs, and tie them with kitchen twine. Place the chicken breast side down on the rack and roast until the back is golden brown, 35-40 minutes.
• Remove chicken from the oven and turn it over, breast side up. Cut the string where it holds the legs together and gently open the legs a bit. Baste the chicken with the pan drippings and roast again until the breast is golden brown and a meat thremometer inserted in the thigh registers 170*F., 20-25 minutes more. Move to a carving board and let rest for 10 minutes before carving.
• To make sauce:.
• Whisk the soy sauce with the rice vinegar, sesame oil, orange zest, ginger, garlic and scallion in a small bowl.
• Carve the chicken into 8 pieces, serve, and pass the dipping sauce at the table. Enjoy!