Five Spice Roast Chicken Tom Douglas Recipes

FIVE-SPICE ROAST CHICKEN DRUMSTICKS

Five-Spice Roast Chicken Drumsticks image

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

Ingredients

3 cloves garlic, crushed and chopped
2 tablespoons freshly grated ginger
2 tablespoons honey
2 tablespoons light soy sauce
1 tablespoon groundnut oil (peanut)
1 tablespoon Shaohsing rice wine or dry sherry
2 teaspoons five-spice powder
2 1/4 pounds skin-on chicken drumsticks

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.

FIVE-SPICE ROAST CHICKEN

Five-Spice Roast Chicken image

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

Ingredients

4 garlic cloves, pressed
2 tablespoons coarse kosher salt
2 tablespoons extra virgin olive oil
1 teaspoon Chinese five spice powder
1 chicken, cut up into 8 pieces
1 large onion, peeled and cut into 16 wedges

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

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