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Chinese Five Spice Chicken (Wu Hsiang Chi)

Veteran Member
293 posts
Joined: Dec 9, 2005


Posted to Thread #18 at 2:46 pm on Dec 10, 2005

2-3 lbs chicken pieces (I used boneless,skinless
1 medium onion, finely chopped (I used bunch
scallions, chopped)
1-3 cloves garlic (Guess how much????LOL)
1/3 cup soy sauce
2 TBSP peanut oil (I used roasted peanut oil)
1/2 ground ginger
1/4 tsp ground cinnamon
1/4 tsp crushed anise seeds
1/4 tsp ground nutmeg
A pinch of ground cloves

Place the chicken pieces in dish or plastic bag. Mix the remaining ingreds & pour over chicky. Marinate, refrigerated for 1-2 hours (I do it in the morning & leave it to marinate all day). Transfer chicky to baking dish & brush with marinade. Cook, uncovere, in a preheated 350F (180C) oven, brushing once or twice with marinade, until done, about 1 hour. (For the boneless thigs, I preheat to 425-450, & roast for about 15 minutes or until juices run clear). Serves 4-6.
I usually sprinkle with half white & half black sesame seeds & some reserved chopped scallion.

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