sharing recipes from one generation to the next
This fantastic marinade elevates chicken to the sublime. Chinese Five Spice mix, which is a blend of star anise, fennel seeds, cassia bark, Szechwan peppercorns and cloves marries perfectly with the honey and garlic to impart a fragrant, sweet, savoury, finger licking flavour to chicken pieces, barbequed over a low heat or better still roasted in the oven.
Meat stripped from the bone after roasting makes a great addition to Vietnamese coleslaw, creating a crisp and crunchy meal in a bowl.
Looking at the original recipe which I copied into my recipe folder at least 30 years ago, a see that I have simplified the ingredients without any loss of flavour.
FIVE SPICE CHICKEN
8 pieces oc chicken on the bone, drumsticks and thighs OR 16 chicken wings
1/3 cup low salt tamari or light soy sauce
¼ cup honey, gently warmed
¼ cup peanut oil
4 cloves of garlic finely chopped
1 tablespoon Chinese five spice powder
Combine all the marinade ingredients, then toss the chicken in the marinade to coat. Allow to marinate for 24 hours, turning the chicken in the mixture from time to time.
Pre heat the oven to 180C. Line a baking tray with baking paper and spray a wire tray with oil. Put the chicken on the wire tray on the baking paper lined oven tray, then roast for 40 minutes.
Serves 4 hot or cold.