Wu hsiang chi (five spice chicken)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Broiler chicken; cut up |
| ⅓ | cup | Soy sauce |
| 2 | tablespoons | Vegetable oil |
| 1 | small | Onion; chopped |
| 1 | Clove garlic; finely chopped | |
| ½ | teaspoon | Ground ginger |
| ¼ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Crushed anise seed |
| ⅛ | teaspoon | Ground nutmeg |
| ⅛ | teaspoon | Ground cloves |
Directions
Place chicken in shallow glass or plastic dish. Mix remaining ingredients; pour over chicken. Cover and refrigerate, spooning marinade over chicken occasionally, at least 1 hour.
Remove chicken from marinade; reserve marinade. Place chicken in ungreased oblong baking dish, 12 X 7½ X 2". Brush marinade on chicken. Cook uncovered un 350F degree oven, brushing once or twice with marinade, until thickest pieces of chicken are done, about 1 hour.
Serving Ideas : Pronounced: Woo shee-ong jee NOTES : The five spices used in our recipe are similar to the traditional spices called for in Chinese dishes. Five spice powders may contain, in addition to the spices listed, fennel seed, Szechuan peppers or star anise.
The Chinese use five spice powder sparingly. You can substitute the last 5 spice ingredients with 1 teaspoon of Chinese 5 Spice powder.
Recipe by: New International Cookbook Posted to MC-Recipe Digest V1 #672 by Creedenite@... on Jul 15, 1997