CHINESE FIVE-SPICE CHICKEN
Make and share this Chinese Five-Spice Chicken recipe from Food.com.
Provided by Amanda in Adelaide
Categories Chicken
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place the chicken pieces in a large dish or plastic bag.
- Mix the remaining ingredients and pour over the chicken.
- Marinate refrigerated overnight or for 1 to 2 hours if time is short.
- Transfer the chicken to a baking dish and brush with the marinade.
- Cook uncovered in a preheated 350F (180C) oven, brushing once or twice with the marinade, until the chicken is done, about one hour.
Nutrition Facts : Calories 623.7, Fat 44.5, SaturatedFat 11.9, Cholesterol 187.5, Sodium 1515.5, Carbohydrate 4.2, Fiber 0.7, Sugar 1.6, Protein 49.4
FIVE-SPICE SHOYU CHICKEN
My wife is from Hawaii, and one of her favorite restaurants is Russell Siu's Kaka'Aku Kitchen - she loves their five-spice shoyu chicken. (Shoyu chicken is cut-up chicken slow-cooked in a soy sauce-based liquid). I found a Sam Choy recipe for shoyu chicken that started with teriyaki sauce. Using that as a starting point, I redid my shoyu chicken recipe. My wife's response was that the result was even better than Kaka'Aku Kitchen's (not that she's at all biased in my favor).
Provided by ChrisMc
Categories Whole Chicken
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- 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).
- Do not debone chicken.
- Combine the teriyaki sauce, five spice powder, cilantro, sesame oil, wine, and soy sauce.
- For added flavor, combine ingredients and marinate chicken for 12-24 hours before cooking.
- Add sauce and chicken to large saucepan of wok and bring to a simmer.
- Cook, covered, at least 30 minutes or until chicken cooked through.
- 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.
- Serve warm with rice (Also makes great leftovers).
Nutrition Facts : Calories 655.6, Fat 38.2, SaturatedFat 10.4, Cholesterol 160.4, Sodium 6172.7, Carbohydrate 27.4, Fiber 0.3, Sugar 19, Protein 47.2
FABULOUS FIVE SPICE CHICKEN
This dish is great on the BBQ or cooked in the broiler at home. The secret is the fresh ginger, star anise, and a touch of sherry.
Provided by MACEO1
Categories World Cuisine Recipes Asian
Time 1h35m
Yield 4
Number Of Ingredients 12
Steps:
- In a blender or food processor, blend the soy sauce, oil, sherry, shallots, garlic, ginger, Chinese five-spice powder, serrano pepper, brown sugar, anise, and salt until smooth. Place the chicken in a large bowl. Pour the blended mixture over the chicken, cover, and marinate at least 1 hour in the refrigerator.
- Preheat grill for high heat.
- Lightly oil the grill grate. Discard marinade. Place chicken on the grill, and cook 10 minutes on each side, or until juices run clear.
Nutrition Facts : Calories 546.3 calories, Carbohydrate 18.2 g, Cholesterol 141.4 mg, Fat 34.4 g, Fiber 0.5 g, Protein 40.1 g, SaturatedFat 8.2 g, Sodium 1146 mg, Sugar 7.8 g
GRILLED FIVE SPICE CHICKEN
Chinese 5-spice powder has a proven track record of awesomeness when combined with smoky, caramelized meats. This grilled five spice chicken recipe is a great example.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken
Time 7h2m
Yield 6
Number Of Ingredients 13
Steps:
- Score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep.
- Whisk together the the juice of 1/2 lime, 1 tablespoon fish sauce, garlic, 1 tablespoon rice vinegar, Chinese five-spice powder, 2 teaspoons hot chile paste, ginger, and soy sauce in a bowl. Pour into a resealable plastic bag. Add chicken, coat evenly with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for 6 hours.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove chicken halves from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Reserve marinade mixture in a small bowl.
- Whisk together the 1/3 cup rice vinegar, juice of 1/2 lime, 1 teaspoon fish sauce, and 1 teaspoon hot chile paste in a small bowl. Set aside.
- Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece, brush with reserved marinade mixture, and move to indirect heat.
- Grill, brushing with glaze and turning ever 10-15 minutes, until well-browned and meat is no longer pink in the center, about 45 minutes total. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C).
- Drizzle vinegar lime juice mixture over the chicken and serve.
Nutrition Facts : Calories 484.2 calories, Carbohydrate 4.4 g, Cholesterol 166.1 mg, Fat 27.3 g, Fiber 0.4 g, Protein 53 g, SaturatedFat 7.6 g, Sodium 457.9 mg, Sugar 0.8 g
FIVE-SPICE ROAST CHICKEN
Provided by Maria Helm Sinskey
Categories Chicken Garlic Marinate Dinner Spice Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Combine garlic, salt, olive oil, and Chinese five-spice powder in large bowl. Add chicken pieces; turn to coat. Cover and chill at least 1 hour or overnight. Preheat oven to 425°F. Arrange onion wedges in 13x9x2-inch roasting pan.
- Arrange chicken, skin side up, atop onions. Roast until chicken is cooked through, basting occasionally with pan juices, about 50 minutes. Remove chicken from oven and let rest 10 minutes. Arrange chicken and onions on platter and serve.
GRILLED FIVE-SPICE CHICKEN
The best five-spice chicken I have had in Vietnam was made by a street food vendor in the port town of Hoi An in the central region. The vendor used a spice mix of freshly toasted star anise and turmeric. When she grilled the chicken, the whole neighborhood was perfumed with the most enticing fragrance. This is my version of that dish.
Provided by Mai Pham
Categories Chicken Spice Summer Grill/Barbecue Anise
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- 1. Cut the chicken into 6 pieces and make 1 or 2 slashes in each piece for faster cooking. Trim and discard any excess fat. Pat the chicken dry.
- 2. In a bowl, combine the oil, soy sauce, ginger, garlic, sugar, turmeric, five-spice powder and salt. Stir well to blend. Add the chicken pieces and turn several times to coat them evenly. Marinate in the refrigerator for at least 4 hours.
- 3. Start a charcoal grill or preheat a gas grill to moderate heat. (You can also use a broiler.) Thirty minutes before cooking, add the freshly toasted star anise powder to the marinated chicken, turning so the meat is coated evenly.
- 4. Place the chicken, skin side up, on the grill. Cook 10 minutes, then turn over and grill until the chicken is cooked and the juices run clear, another 10 minutes, depending on the thickness. While grilling, move the chicken pieces around so that they cook evenly. Transfer the chicken to a serving platter and serve with the dipping sauce.
CRISPY FIVE-SPICE CHICKEN
From Donna Hay's "Flavours". May substitute with pork fillets too. And i've tried it with panko (japanese breadcrumbs) with better, crispier results.
Provided by WaterMelon
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut chicken breasts in half lengthways.
- Dust lightly with cornflour and set aside.
- Combine all coating ingredients in a shallow bowl or plate.
- Dip chicken into beaten egg and then press firmly into the coating mixture.
- (You can double coat as well, to ensure a good coating. Just dip again in egg, then the coating mixture.) Heat 1 cm of oil in frying pan over med-high heat.
- Fry the chicken 2-3 minutes each side, until golden and crisp.
- Do not crowd the pan.
- Fry in batches if necessary.
- Drain on absorbent paper.
Nutrition Facts : Calories 505.4, Fat 19.1, SaturatedFat 5.3, Cholesterol 185.8, Sodium 1106.1, Carbohydrate 40.1, Fiber 3, Sugar 3.5, Protein 40.9
FIVE SPICE CHICKEN
Just a quick Chinese themed way of fixing chicken breasts - the prep time includes the minimum time for marinating.
Provided by ChrisMc
Categories Chicken
Time 1h18m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Slice chicken.
- Combine soy sauce, wine, sesame oil, ginger, garlic, and 1 tsp of the 5 spice powder, and marinate chicken for at least 1 hour.
- Combine the remaining 5 spice powder with the flour and dredge the marinated chicken.
- Dip the dredged chicken in the eggs, then roll in the nuts.
- Heat the oil and cook chicken 3-4 minutes on each side.
Nutrition Facts : Calories 614.5, Fat 41.3, SaturatedFat 7, Cholesterol 213.6, Sodium 867.4, Carbohydrate 22.5, Fiber 3.5, Sugar 1.7, Protein 36.5
BAKED CHINESE FIVE SPICE CHICKEN
A must have for dinner during winter time. This moist chicken breasts recipe, blended with Chinese five spice, sugar and rice vinegar is a winner. Top it off with your favorite fresh herbs and serve it warm with your favorite salad or pasta to complete your appetite. Bon Appetit!
Provided by reinalagman
Categories Chicken Breast
Time 1h5m
Yield 6 Persons, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven for 400 degrees. Put together garlic, five spice, vinegar, sugar and salt in a bowl. Mix together. Set aside.
- Wash, clean and pat dry chicken breasts. Place chicken in a large ziploc, pour and cover chicken breasts with five spice mixture. Marinade for 30minutes to overnight.
- Place chopped onions on a baking dish, drizzle with olive oil. Season with a pinch of salt and pepper. Put chicken on top of the onions. Put it in the oven and bake for 25 minutes or until chicken is tender and juice from chicken runs clear when pierced with knife. Chicken should be moist not dry.
- Garnish with chopped parsley or cilantro and serve warm.
- Enjoy!
Nutrition Facts : Calories 218.1, Fat 13.5, SaturatedFat 2.9, Cholesterol 46.4, Sodium 242.8, Carbohydrate 8.1, Fiber 1, Sugar 4.6, Protein 15.8
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