Chinese Five Spice Chicken With Red Cabbage And Potato Gratin 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.

CHINESE FIVE SPICE CHICKEN (五香烤鸡)

Steps:

• Place the chicken over a large tray with the breasts down and the legs towards you. Find its backbone in the middle. Use kitchen scissors/shears to cut along both sides of the backbone, separating it from the ribs (see images for reference in the post above).
• Flip over the chicken so that the breasts are facing up. Use the palm of your hand to firmly push the middle of the chicken until it's completely flattened.
• Pat dry the whole chicken with kitchen paper to remove any moisture.
• Mix salt, five spice powder, garlic powder and white pepper in a bowl. Rub half of the mixture over the cavity side.
• Flip over the chicken. Mix dark soy sauce and Shaoxing rice wine. Rub it over the skin side. Then spread the rest of the dry mix. Massage to evenly distribute.
• Leave to rest uncovered in the fridge overnight (12-24 hours).
• One hour before cooking, take the chicken out of the fridge and allow it to come back to room temperature.
• Preheat a fan-assisted oven at 390F°/200C°, or 425F°/220C° if using a conventional oven.
• Use a roasting tray with a wire rack that fits inside. Fill the tray with some water (lower than the rack) and put the chicken on the rack (skin facing up). Place the tray in the middle of the oven. Leave to cook for 15 minutes.
• Turn the oven down to 320F°/160C° (or 350F°/180C° if using a conventional oven). Continue cooking for a further 20 minutes. If your chicken is a little bigger or smaller, increase or reduce the time by 5 minutes or so (Check the water level in the tray and top up if necessary).
• Take out the chicken. Mix honey and soy sauce then brush a thin layer over the skin. Put back into the oven. Cook for another 5 minutes.
• Turn the heat back up to 390F°/200C° (or 425F°/220C° for a conventional oven). Take out the chicken and brush a second time. Roast for 5 more minutes to finish.
• Check the doneness (see footnote to learn how). Then take the chicken out and leave to rest for 10 minutes before carving into small pieces to serve.

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

Steps:

• Preheat 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.
• Place the wings in a large bowl. Sprinkle five-spice powder and cayenne on the wings; add generous pinches of salt and about 15 grinds of black pepper. Rub the mixture into all the wings until no more loose rub remains.
• 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.

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.

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.

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.

FABULOUS FIVE SPICE CHICKEN

Steps:

• In a blender or food processor, blend the soy sauce, oil, sherry, shallots, garlic, ginger, Chinese five-spice powder, serrano pepper, brown sugar, anise, and salt until smooth. Place the chicken in a large bowl. Pour the blended mixture over the chicken, cover, and marinate at least 1 hour in the refrigerator.
• Preheat grill for high heat.
• Lightly oil the grill grate. Discard marinade. Place chicken on the grill, and cook 10 minutes on each side, or until juices run clear.

FIVE SPICE CABBAGE

Steps:

• Heat a wok or large frying pan over medium heat until hot. Add the peanut oil, swirl to coat.
• Add the shredded cabbages and stir-fry for 1 minute. Add the water, cover and cook for a couple of minutes or until wilted.
• Remove lid, add sesame oil five-spice powder and stir fry for 30 seconds until well combined. Season with salt and pepper.

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!

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 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.

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.