Festive Golden Five-Spice Chicken
- 8 chicken thighs and 8 drumsticks, skin on
- 3 spring onions , shredded, to finish
- 4 tbsp groundnut oil
- 6 garlic cloves , finely chopped
- finger-length piece fresh root ginger , grated
- 4 tbsp Shaohsing rice wine or dry sherry
- 4 tbsp light soy sauce
- 4 tbsp clear honey
- 4 tsp five spice powder
- 1. Whisk together the marinade ingredients, put the chicken into a dish, then pour over the marinade, mixing to coat. Cover, then chill for at least 20 mins, or up to a day if you have time.
- 2. Heat oven to 180C/fan 160C/gas 4, and lift the chicken out of the marinade into a roasting tin. Roast for 40 mins, pour over the remaining marinade, then cook for a further 30 mins until golden and sticky. Sprinkle with the spring onion, then serve.
chicken, spring onions, oil, garlic, fingerlength piece, rice wine, soy sauce, honey, five spice powder
Taken from www.epicurious.com/recipes/member/views/festive-golden-five-spice-chicken-51871821 (may not work)