NYE Cooking – 5-Spice Chicken

My recipe sharing continues with this new dish. I got this recipe on-line months ago and I’d been wanting to try it out. I got my chance this new year’s eve. Pretty straightforward recipe. A very tasty dish!

FIVE-SPICE CHICKEN

Ingredients:

Boiling:

  • 1 medium chicken
  • 1/4 c. light soy sauce
  • 2 tbsps. dark soy sauce
  • 2 tsps. salt
  • 3 garlic cloves, smashed
  • 2″ x 2″ piece of ginger, sliced
  • 1 tsp. five spice powder
  • 3 c. water

Marinade:

  • 2 tbsps. honey
  • 2 tbsps. light soy sauce
  • 1/2 tsp. five spice powder
  • 2 tbsps. dry sherry or Chinese wine
  • 1 tsp. sesame oil

five spice chicken 01

Process:

  1. Boil the water with all of the other boiling ingredients, except for the chicken, for five minutes.
  2. Split the chicken into two pieces, lengthwise. Immerse the chicken in the liquid and top up with enough water, if needed, to reach the sides of the chicken. Cover and bring to a boil. Lower the heat and simmer gently for five minutes on each side. The heat has to be very low to ensure that the chicken will be tender.
  3. Lift the pieces of chicken onto a flat dish. Mix all the marinade ingredients and baste the chicken with it.
  4. If frying, let the chicken surface dry before immersing in hot oil. Deep fry on medium heat until done.
  5. Or roast in a preheated oven (350 degrees F/180 degrees C) for 45 minutes to 1 hour, basting occasionally with the drippings.
  6. When done, let rest for 10 minutes before chopping into portions. Serve with Szechuan pepper and salt dip or chili oil.
  7. To make Szechuan pepper and salt dip: Dry fry 1 tbsp. of Szechuan peppercorns and 2 tbsps. sea salt in a pan on medium heat for about 5 minutes or until the peppercorns are fragrant and brown. Grind and serve with calamansi slices as dipping sauce.

five spice chicken 02

I cooked two chickens so again I adjusted accordingly, even if it was my first time to try this recipe. Such audacity, no? Fortunately it turned out very well. I opted to roast it in our antique Turbo Broiler rather than fry it. Also, my family does not like pepper so much so I skipped making the salt-pepper-calamansi dip. Believe me, it was very tasty on its own. This will re-appear in future family events!

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