EASY FIVE-SPICE BAKED CHICKEN

five spice chicken recipe

When we bought our first house over twenty years ago and things were tight, we were always looking for good deals at the local Shop-Rite. So the Chicken leg quarters at 39 cents a pound sounded pretty good. This five-spice chicken is an easy dinner we used to make during school nights that’s easy to prepare ahead of time, economical and most importantly, very tasty. We recently made this dinner again in Beijing, and it brought back some good memories. You’ll see 3 servings in the pictures below, but the recipe was written for 4 servings.

For the marinade:

  • 1 tablespoon soy sauce
  • 1 teaspoon salt
  • 1 teaspoon five-spice powder
  • 1 tablespoon minced red onion
  • 2 cloves minced garlic
  • 1 teaspoon oil
  • 1 tablespoon shaoxing wine
  • 1 teaspoon sesame oil

You’ll also need:

  • 4 Chicken Leg quarters
  • ½ of a small cabbage, or about 4-5 cups chopped
  • 2 cups rice

Preparation:

Combine all of the ingredients in a small mixing bowl and set aside. Clean your chicken and pat dry.

five-spice-chicken

five spice chicken

Transfer the chicken to a large mixing bowl. Pour the marinade over the chicken and make sure to get it under the skin.

five spice chicken

It’s best to let the chicken marinade for at least 2 hours or even overnight but it’s not absolutely necessary if you don’t have the time.

five-spice-chicken-2

Line a sheet pan with non-stick foil. If you do this right, then chicken comes right off the pan after roasting. Toss the foil and you don’t even need to do any scrubbing! Preheat the oven to 375 degrees and put them in for about 40 minutes.

five spice chicken

While the chicken is roasting, cook your rice in a rice cooker and/or follow directions on the package.

Cut the cabbage into small 1 to 2 inch squares and heat a wok or frying pan with a tablespoon of oil. About 15 minutes before your chicken is done, stir-fry for about 10 minutes or less depending upon how soft you like it. Season with salt and set aside.

cabbage stir-fry

After 40 minutes, test the chicken to make sure it is cooked through. Stick a fork in the side. If the juices run clear, it’s done. The chicken should be a golden brown, but if not, you can crisp it up under the broiler.

five spice chicken

Plate and enjoy!

five spice chicken

 

 

EASY FIVE-SPICE BAKED CHICKEN

Prep Time: 2 hours, 15 minutes

Cook Time: 45 minutes

Total Time: 3 hours

Yield: Serves 4

EASY FIVE-SPICE BAKED CHICKEN

Ingredients

1 tablespoon soy sauce
1 teaspoon salt
1 teaspoon 5 spice powder
1 tablespoon minced red onion
2 cloves minced garlic
1 teaspoon oil
1 tablespoon shaoxing wine
1 teaspoon sesame oil
4 Chicken Leg quarters
½ of a small cabbage, or about 4-5 cups chopped
2 cups rice

Combine the soy sauce, salt, five spice, red onion, garlic, oil, shaoxing wine, and sesame oil in a small mixing bowl and set aside. Clean your chicken and pat dry. Transfer to a large mixing bowl. Pour the marinade over the chicken and make sure to get it under the skin. It’s best to let the chicken marinade for at least 2 hours or even overnight but it’s not absolutely necessary if you don’t have the time.

Line a sheet pan with non-stick foil. If you do this right, then chicken comes right off the pan after roasting. Toss the foil and you don’t even need to do any scrubbing! Preheat the oven to 375 degrees and put them in for about 40 minutes.

While the chicken is roasting, cook your rice in a rice cooker and/or follow directions on the package.

Cut the cabbage into small 1 to 2 inch squares and heat a wok or frying pan with a tablespoon of oil. About 15 minutes before your chicken is done, stir-fry for about 10 minutes or less depending upon how soft you like it. Season with salt and set aside.

After 40 minutes, test the chicken to make sure it is cooked through. Stick a fork in the side. If the juices run clear, it’s done. The chicken should be a golden brown, but if not, you can crisp it up under the broiler. Plate end enjoy!

http://thewoksoflife.com/2013/09/easy-five-spice-baked-chicken/

 

 

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Comments

  1. Jennifer says

    I’m not familiar with this wine. Does it keep, like a sherry or port? Is there a more common substitute? I like the flavors and the ease of the dish!

    • Sarah says

      Hi Jennifer, yes, shaoxing wine will keep for a very long time in your pantry. You can substitute any kind of rice wine, but we definitely suggest adding this to your pantry. It’s a must in so many different dishes!

  2. says

    Agreed, as this wine is made for cooking and has a strong briny taste, though there are some varieties made for drinking. A dry sherry will do nicely too if you cannot easily locate it. Let us know how the chicken turns out for you!

  3. says

    What I like about this recipe is that you could use it on any cut of chicken. I like to get quarters for husband and kiddo and then hide stuff under the skin. The meat always turns out so moist. These days we do a lot grilling. Pinned and shared! Thank you for linking at The Yuck Stops Here link party. Hope to see you again next week.

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