Chinese Five-Spice Chicken (Wu Hsiang Chi) is an easy recipe to follow and the result is amazing. Also the recipe can be made in advance and allowed to marinade in the fridge. I prepare it the day before for total flavour. As with most Chinese dishes, serve with plain rice, egg fried rice or noodles for a main dish with little hassle.
Chinese Five-Spice Chicken (Wu Hsiang Chi)
A marinade so rich in flavour you will wonder why you never cooked with it before.
Print Facebook Pinterest Twitter Add to CollectionServings: 6 people
Calories: 351kcal
Ingredients
- 3 lbs chicken pieces 900-1350 g
- 1 medium onion finely chopped
- 3 cloves garlic finely chopped
- 1/3 cup soy sauce 80 ml
- 2 tbsp peanut or vegetable oil 30 ml
- 1/2 tsp ground ginger 2 ml
- 1/4 tsp ground cinnamon 1 ml
- 1/4 tsp crushed anise seeds 1 ml
- 1/4 tsp ground nutmeg 1 ml
- 1 pinch ground cloves
Instructions
- Place the chicken pieces in a large dish or plastic bag.
- Mix the remaining ingredients and pour over the chicken.
- Marinate refrigerated for 1 to 2 hours.
- 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 1 hour.
Notes
Fast, simple and very tasty. The perfect dish.
Nutrition
Calories: 351kcal | Carbohydrates: 4g | Protein: 60g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 162mg | Sodium: 1011mg | Potassium: 37mg | Fiber: 0.2g | Sugar: 0.3g
