FIVE-SPICE ROAST CHICKEN
Provided by Maria Helm Sinskey
Categories Chicken Garlic Marinate Dinner Spice Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Combine garlic, salt, olive oil, and Chinese five-spice powder in large bowl. Add chicken pieces; turn to coat. Cover and chill at least 1 hour or overnight. Preheat oven to 425°F. Arrange onion wedges in 13x9x2-inch roasting pan.
- Arrange chicken, skin side up, atop onions. Roast until chicken is cooked through, basting occasionally with pan juices, about 50 minutes. Remove chicken from oven and let rest 10 minutes. Arrange chicken and onions on platter and serve.
CHINESE FIVE SPICE CHICKEN (五香烤鸡)
Tender, juicy and thoroughly flavoured, Chinese five spice chicken brings roast chicken to a new level. Learn how to cook it perfectly.
Provided by Wei Guo
Categories Main Course
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1 serving, Calories 542 kcal
FIVE-SPICE ROAST CHICKEN DRUMSTICKS
In Hong Kong they love and are famed for their skill at rotisserie-style cooking, where whole ducks, chickens and pigs, with their entrails, are roasted to a golden or soy color. Many eateries display a range of cooked food in their window fronts to entice diners. Inspired by this style of cooking, my simple five-spice roasted drumsticks make a simple dinner.
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a bowl, combine the garlic, ginger, honey, soy sauce, groundnut oil, rice wine, and five-spice powder. Add the drumsticks, and cover the bowl with plastic wrap. Then, let the chicken marinate in the refrigerator for as long as possible. Overnight is ideal, but 10 minutes is fine if you do not have enough time. When ready to cook, preheat an oven to 350 degrees F. Arrange the chicken drumsticks on a roasting pan, and roast for 30 minutes, or until their skins are golden.
AUTHENTIC CHINESE FIVE SPICE ROAST CHICKEN
This is a recipe from my mother (who yes is Chinese). I loved this chicken as a kid and couldn't believe how simple this recipe is. This comes out so crispy and delicious. Prep time does not include time needed for the seasoning to set.
Provided by enigma256
Categories Whole Chicken
Time 1h30m
Yield 1 chicken, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- To make five-spice salt: Combine 5 tablespoons salt with 1 tablespoon five-spice seasoning. Place five spice salt in a dry skillet. Cook & stir over low heat 3-4 minutes.
- Rub salt mixture (1 teaspoon five spice salt per lb. of chicken) on inside and outside of chicken. Cover and refrigerate seasoned chicken for 4 hours or overnight.
- Preheat oven to 500 F.
- Insert green onions into chicken cavity.
- Place chicken, breast side down, on a rack sprayed with nonstick cooking spray in a shallow roasting pan.
- Roast chicken for 35 minutes. Turn chicken over and continue roasting another 20-25 minutes or until chicken tests done. (Chicken skin should be crisp).
- Serve slices of chicken hot or chilled with plum sauce.
Nutrition Facts : Calories 981.8, Fat 72, SaturatedFat 20.6, Cholesterol 331.4, Sodium 309.3, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 77.9
FABULOUS FIVE SPICE CHICKEN
This dish is great on the BBQ or cooked in the broiler at home. The secret is the fresh ginger, star anise, and a touch of sherry.
Provided by MACEO1
Categories World Cuisine Recipes Asian
Time 1h35m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 546.3 calories, Carbohydrate 18.2 g, Cholesterol 141.4 mg, Fat 34.4 g, Fiber 0.5 g, Protein 40.1 g, SaturatedFat 8.2 g, Sodium 1146 mg, Sugar 7.8 g
FIVE-SPICE, SOY & LEMON ROAST CHICKEN
Try a roast with a difference - Chinese five-spice, citrus and ginger add warmth to the rich soy and hoisin sauce-based gravy
Provided by Jane Hornby
Categories Main course
Time 1h50m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 516 calories, Fat 29 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 58 grams protein, Sodium 2.1 milligram of sodium
FIVE-SPICE ROAST CHICKEN
Make and share this Five-Spice Roast Chicken recipe from Food.com.
Provided by Little Suzy Homemak
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine garlic, salt, olive oil, and Chinese five-spice powder in a large bowl. Add chicken pieces; turn to coat. Cover and chill at least 1 hour to overnight.
- Preheat oven to 425 degrees. Arrange onion wedges in a 13x9x2 inch roasting pan. Arrange chicken, skin side up, atop the onions. Roast until chicken is cooked through, basting occasionally with pan juices, about 50 minutes. Remove chicken from oven and let rest 10 minutes. Arrange chicken and onions on platter and serve.
Nutrition Facts : Calories 574.4, Fat 41.4, SaturatedFat 10.9, Cholesterol 172.5, Sodium 3651, Carbohydrate 4.8, Fiber 0.6, Sugar 1.6, Protein 43.3
More about "five spice roast chicken food"
BEST FIVE-SPICED ROASTED CHICKEN RECIPE - HOW TO MAKE …
From 177milkstreet.com
Servings 4Total Time 45 minsCategory Staples
10 BEST CHINESE FIVE SPICE POWDER CHICKEN RECIPES
From yummly.com
FIVE SPICE ROASTED CHICKEN LEGS - SKINNYTASTE
From skinnytaste.com
HOW TO MAKE FIVE SPICE ROAST CHICKEN - DELISH
From delish.com
Published 2021-05-24
- Marinate the chicken: In a large bowl, whisk together all marinade ingredients until smooth. Add chicken and turn to coat evenly in marinade. Allow to rest for 30 minutes, or up to overnight in the refrigerator.
- Preheat oven to 375°. In an ovenproof skillet, place marinated chicken, carrots, and onions in an even layer, then drizzle with remaining marinade. Roast chicken, flipping halfway and brushing with olive oil as needed, until internal temperature reaches 165° and until vegetables are tender, 35 to 40 minutes.
- Meanwhile, make rice: In a medium pot over medium heat, heat oil. Add all spices, ginger, and garlic and toast until fragrant, about 1 minute. Add rice and stir to coat grains in oil, toasting until rice turns slightly more opaque, 2 to 3 minutes.
- Bring to a boil, then lower heat to low and cover pot with a lid. Cook until liquid has evaporated and rice is tender, about 17 minutes.
FIVE-SPICE ROASTED CHICKEN RECIPE - MING TSAI | FOOD
From foodandwine.com
5/5 Servings 4
FIVE-SPICE ROAST CHICKEN DRUMSTICKS - FOOD NETWORK
From foodnetwork.co.uk
MOM’S FIVE SPICE ROAST CHICKEN — PETER SOM
From petersom.com
FIVE-SPICE ROAST CHICKEN - PERRY'S PLATE
From perrysplate.com
FIVE SPICE ROAST CHICKEN RECIPE: HOW TO MAKE FIVE SPICE ROAST …
From recipes.timesofindia.com
FIVE SPICE ROAST CHICKEN - RECIPE | COOKS.COM
From cooks.com
CHINESE FIVE SPICE ROASTED CHICKEN - CHINA SICHUAN FOOD
From chinasichuanfood.com
FIVE SPICE ROAST CHICKEN RECIPE - RECIPELAND.COM
From recipeland.com
12 SPICES THAT GO WITH ROAST CHICKEN – HAPPY MUNCHER
From happymuncher.com
FIVE-SPICE ROASTED CHICKEN - GREATIST
From greatist.com
CHINESE FIVE SPICE ROASTED CHICKEN - ASIAN FOOD FIESTA
From asianfoodfiesta.com
AN EASY AND QUICK FIVE SPICE CHICKEN - COOKING THERAPY
From cooking-therapy.com
FIVE-SPICE ROAST CHICKEN RECIPE | BON APPéTIT
From bonappetit.com
FIVE-SPICE ROAST CHICKEN - CHATELAINE
From chatelaine.com
FIVE SPICE ROASTED CHICKEN LEGS RECIPE | RECIPES.NET
From recipes.net
FAST FIVE-SPICE ROAST CHICKEN | CHICKEN.CA
From chicken.ca
CHINESE FIVE SPICE ROASTED PEKING CHICKEN RECIPE | SIDECHEF
From sidechef.com
CHINESE FIVE-SPICE ROASTED CHICKEN - MY BODY MY KITCHEN
From mybodymykitchen.com
FIVE SPICE GLAZED ROAST CHICKEN - ESPRESSO AND LIME
From espressoandlime.com
CHINESE 5 SPICE ROAST CHICKEN - THE HUNGRY PINNER
From hungrypinner.com
STICKY 5-SPICE ROAST CHICKEN - MARION'S KITCHEN
From marionskitchen.com
CHINESE 5 SPICE ROAST CHICKEN - PAMS DAILY DISH
From pamsdailydish.com
CHINESE FIVE-SPICE ROAST CHICKEN - ROTI N RICE
From rotinrice.com
FIVE-SPICE ROAST CHICKEN - FARLONA
From farlona.com
BBQ FIVE-SPICE ROTISSERIE CHICKEN - THE KITCHEN MAGPIE
From thekitchenmagpie.com
FIVE-SPICE BUTTERMILK SOAKED ROASTED CHICKEN - MY BODY MY …
From mybodymykitchen.com
FIVE SPICE SMALL ROAST CHICKEN — FOOD IS AMAZING
From foodisamazing.com
HOW TO MAKE A FAST FIVE-SPICE ROAST CHICKEN | CHICKEN.CA
From chicken.ca
OVEN ROASTED FIVE SPICE PEKING CHICKEN - PUPS WITH CHOPSTICKS
From pupswithchopsticks.com
FIVE-SPICE ROASTED CHICKEN - MEALTHY.COM
From mealthy.com
FIVE SPICE CHICKEN - THE WOKS OF LIFE
From thewoksoflife.com
EASY ROASTED FIVE-SPICE CHICKEN - THE HUNGRY MOUSE
From thehungrymouse.com
FIVE-SPICE ROAST CHICKEN RECIPE | GOOD FOOD
From goodfood.com.au
FIVE SPICE ROAST CHICKEN RECIPE - FOOD NEWS
From foodnewsnews.com
FIVE SPICE ROASTED CHICKEN WITH CARROTS AND CABBAGE BY …
From thefeedfeed.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love