Chinese Five Spice Chicken Salad Food

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.

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.

LAURIE'S CHINESE CHICKEN SALAD WITH 5-SPICE DRESSING

Steps:

• The night before serving or early in the morning, place all salad dressing ingredients into a jar with a lid. Shake until well blended and set aside to meld.
• Steam chicken breasts for about 20 minuets, or until juices run clear, let cool.
• Shred cooled chicken into small pieces and mix well with about 2 tablespoons of the dressing. You may use more or less, depending on how much chicken you have. You don't want to saturate it with too much dressing.
• Refrigerate chicken and dressing over night.
• You can fry the Mai Fun now or the next day.
• To fry the Mai Fun noodles:.
• Heat oil to 350°F.
• Break apart noodles and fry a small amount at a time and drain on paper towels or a paper grocery bag. If you have never fried Mai Fun, they immediately expand to the top of the wok as soon as they hit the oil, so doing this in small batches is important.
• Before serving, lightly toss all ingredients together without adding the dressing. This is important because the Mai Fun noodles will quickly absorb your dressing.
• Pour on dressing and toss again.

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.

TRADITIONAL CHINESE FIVE-SPICE CHICKEN

Steps:

• Knead 5-spice powder over chicken.
• Brown garlic with 1 tbsp oil.
• Stir fry chicken wings. Add sugar, salt, soy sauce.
• Add 3 cups water, eggs, mushrooms (including the water they were soaked in) and beancurd when chicken is cooked. Add more five-spice powder and a dash of black pepper if desired. Cover and simmer for 30min or until chicken is tender. Garnish with coriander, if desired.
• Serve hot with jasmine rice.

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.

FIVE-SPICE, SOY & LEMON ROAST CHICKEN

Steps:

• Put most of the sliced ginger into a large roasting tin, then sit the chicken on top. Stuff the chicken with remaining ginger, the green ends from one bunch of onions, half of the garlic and a lemon half. Mix the five-spice, 2 tsp oil and seasoning, then rub all over the chicken. Nestle the other half of the garlic nearby, and drizzle all with 1 tsp oil. Loosely re-tie the legs. Set aside at room temperature for half an hour or so.
• Heat the oven to 190C/170C fan/gas 5. Roast the chicken for 1 hr. Toss the lemon wedges and the spring onion ends into the pan juices, then roast for 30 mins more or until the meat is cooked at the thickest part of the thigh and the lemon wedges are sticky. Lift the chicken from the pan and set aside, uncovered, to rest.
• Spoon away any excess fat from the pan, then put the pan onto a medium heat and bring to a simmer. Add 1 tsp sugar, the soy, hoisin, juice from the remaining half lemon and any resting juices. Simmer for a few mins until it thickens slightly, then check the seasoning and add more sugar if needed - don't add any extra salt as the soy and hoisin will add plenty. Serve with the chicken, rice and vegetables.