FIVE-SPICE ROAST CHICKEN
1/4 cup soy sauce
2 tablespoons fish sauce
1 tablespoon Asian sesame oil
1 tablespoon brown sugar or granulated sugar
2 teaspoons five-spice powder*
1/2 teaspoon salt
1 tablespoon finely chopped garlic
2 teaspoons finely chopped ginger
3 1/2 pounds bone-in chicken legs and thighs or chicken wings
Combine the soy sauce, fish sauce, sesame oil, sugar, five-spice powder and salt in a large bowl; stir to mix well. Stir in the garlic and ginger, then add the chicken pieces, turning to coat all sides.
Cover and refrigerate for at least 1 hour or overnight. Turn the pieces now and then so that the marinade coats them evenly.
WHEN READY TO COOK:
Preheat the oven to 375 degrees F.
Place the chicken in a roasting pan and roast until it is richly browned and cooked through, 30 to 45 minutes. Transfer to a serving platter and serve hot or warm.
*Five-spice powder may really have more than five spices - but it is certain to include star anise, cinnamon, cloves and Sichuan peppercorns.
Makes 4 to 6 servings
Source: Quick and Easy Vietnamese by Nancie McDermott
1/4 cup soy sauce
2 tablespoons fish sauce
1 tablespoon Asian sesame oil
1 tablespoon brown sugar or granulated sugar
2 teaspoons five-spice powder*
1/2 teaspoon salt
1 tablespoon finely chopped garlic
2 teaspoons finely chopped ginger
3 1/2 pounds bone-in chicken legs and thighs or chicken wings
Combine the soy sauce, fish sauce, sesame oil, sugar, five-spice powder and salt in a large bowl; stir to mix well. Stir in the garlic and ginger, then add the chicken pieces, turning to coat all sides.
Cover and refrigerate for at least 1 hour or overnight. Turn the pieces now and then so that the marinade coats them evenly.
WHEN READY TO COOK:
Preheat the oven to 375 degrees F.
Place the chicken in a roasting pan and roast until it is richly browned and cooked through, 30 to 45 minutes. Transfer to a serving platter and serve hot or warm.
*Five-spice powder may really have more than five spices - but it is certain to include star anise, cinnamon, cloves and Sichuan peppercorns.
Makes 4 to 6 servings
Source: Quick and Easy Vietnamese by Nancie McDermott
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