Five-Spice Shoyu Chicken

• 3 -4 lbs whole chickens (or chicken thighs)
• 2 cups teriyaki sauce (I use a simple sauce like Teriyaki Sauce, Teriyaki Sauce)
• 2 tablespoons Chinese five spice powder
• 1 tablespoon minced cilantro
• 1 tablespoon sesame oil
• 3 tablespoons red wine
• 2 tablespoons soy sauce
• 2 tablespoons water
• 2 tablespoons cornstarch

1. Cut up chicken Chinese style (Cut off the end of the bone in the drumstick, cut each thigh in half, cut each wing into 2 segments with meat, and cut the breasts into strips transversely through the carcass with a heavy cleaver).
2. Do not debone chicken.
3. Combine the teriyaki sauce, five spice powder, cilantro, sesame oil, wine, and soy sauce.
4. For added flavor, combine ingredients and marinate chicken for 12-24 hours before cooking.
5. Add sauce and chicken to large saucepan of wok and bring to a simmer.
6. Cook, covered, at least 30 minutes or until chicken cooked through.
7. If time permits, cook for up to 1 hour on low heat- the longer cook time will get the chicken fall-off-the-bones tender.
8. Serve warm with rice (Also makes great leftovers).

teriyaki sauce, spice powder, cilantro, sesame oil, red wine, soy sauce, water, cornstarch

Taken from www.food.com/recipe/five-spice-shoyu-chicken-93385 (may not work)