Vietnamese five spice chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -DXDG05A | ||
| ⅓ | cup | Five spice powder |
| 1 | cup | Sherry |
| 1 | ounce | Garlic; minced |
| 1 | ounce | Onion; minced |
| 4 | teaspoons | Spiced wine |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Ground cloves |
| 1 | teaspoon | Sugar |
| ¼ | teaspoon | MSG |
| 5 | tablespoons | Thin soy sauce |
| 2 | tablespoons | Thick soy |
| ½ | teaspoon | Pepper |
| 1 | tablespoon | Oil |
| 1 | teaspoon | Sesame oil |
| 1 | Chicken | |
| 1 | teaspoon | Fresh lemon juice |
| 1 | teaspoon | Vinegar |
| 1 | teaspoon | Sugar |
| ¼ | teaspoon | Pepper |
Directions
FOR SPICED SHERRY
FOR FIVE SPICE CHICKEN
FOR LEMON SAUCE
Ruou Ngu Vi Huong (spiced Sherry) This condiment is the secret to Five Spice Chicken. To make this combine, ⅓ Cup five spice powder, and 1 Cup sherry. Mix well and store in a sterilized jar. Ga Nuong Voi Ngu Vi Huong (five spice chicken) 1. Wash and dry chicken 2.
Combine garlic, onion, 2 t spiced sherry, salt, cloves, MSG, 1 T thin soy, and 1 t thick soy. Rub inside chicken.
3. Place the chicken in a bowl and pour the remaining sherry and soy over the chicken. 4. Marinade for 2 hours, basting every 20 minutes. 5. Heat oven to 400F.
6. Place the chicken on a roasting pan grid and bake for 10 minutes, brush with marinade, reduce the temperature to 350F bake for 45 more minutes, basting every 15 minutes.
7. Combine oils, and brush on chicken.
6. Cook another 20 minutes or until chicken is done. Serve with lemon sauce and a green salad.
Lemon sauce: Combine ingredients and mix well. Ladle mixture into individual bowls.
From the House of Dgeign