CHINESE FIVE-SPICE CHICKEN
Make and share this Chinese Five-Spice Chicken recipe from Food.com.
Provided by Amanda in Adelaide
Categories Chicken
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 623.7, Fat 44.5, SaturatedFat 11.9, Cholesterol 187.5, Sodium 1515.5, Carbohydrate 4.2, Fiber 0.7, Sugar 1.6, Protein 49.4
BAKED CHINESE FIVE SPICE CHICKEN
A must have for dinner during winter time. This moist chicken breasts recipe, blended with Chinese five spice, sugar and rice vinegar is a winner. Top it off with your favorite fresh herbs and serve it warm with your favorite salad or pasta to complete your appetite. Bon Appetit!
Provided by reinalagman
Categories Chicken Breast
Time 1h5m
Yield 6 Persons, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven for 400 degrees. Put together garlic, five spice, vinegar, sugar and salt in a bowl. Mix together. Set aside.
- Wash, clean and pat dry chicken breasts. Place chicken in a large ziploc, pour and cover chicken breasts with five spice mixture. Marinade for 30minutes to overnight.
- Place chopped onions on a baking dish, drizzle with olive oil. Season with a pinch of salt and pepper. Put chicken on top of the onions. Put it in the oven and bake for 25 minutes or until chicken is tender and juice from chicken runs clear when pierced with knife. Chicken should be moist not dry.
- Garnish with chopped parsley or cilantro and serve warm.
- Enjoy!
Nutrition Facts : Calories 218.1, Fat 13.5, SaturatedFat 2.9, Cholesterol 46.4, Sodium 242.8, Carbohydrate 8.1, Fiber 1, Sugar 4.6, Protein 15.8
CRISPY FIVE-SPICE CHICKEN
From Donna Hay's "Flavours". May substitute with pork fillets too. And i've tried it with panko (japanese breadcrumbs) with better, crispier results.
Provided by WaterMelon
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut chicken breasts in half lengthways.
- Dust lightly with cornflour and set aside.
- Combine all coating ingredients in a shallow bowl or plate.
- Dip chicken into beaten egg and then press firmly into the coating mixture.
- (You can double coat as well, to ensure a good coating. Just dip again in egg, then the coating mixture.) Heat 1 cm of oil in frying pan over med-high heat.
- Fry the chicken 2-3 minutes each side, until golden and crisp.
- Do not crowd the pan.
- Fry in batches if necessary.
- Drain on absorbent paper.
Nutrition Facts : Calories 505.4, Fat 19.1, SaturatedFat 5.3, Cholesterol 185.8, Sodium 1106.1, Carbohydrate 40.1, Fiber 3, Sugar 3.5, Protein 40.9
CHINESE FIVE SPICE LACQUERED CHICKEN
A wonderful recipe adapted from Food Network Kitchens cookbook. Chicken is universally cooked all over the globe. Try this Chinese version!
Provided by Sharon123
Categories Whole Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 16
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!
Nutrition Facts : Calories 596.5, Fat 41.5, SaturatedFat 10.9, Cholesterol 172.5, Sodium 2258.9, Carbohydrate 7, Fiber 0.8, Sugar 3.9, Protein 47.1
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
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