Thursday, November 15, 2012

Five-Spice Roast Chicken

This is another one of my favourite. My mother in law got me this quick and easy Vietnamese recipe book, and I found this recipe in there, and we love it ever since then. It's very easy to prepare, and taste so good. You just need to marinade it overnight to have the good flavour.

Here's what you need for the marinade;

1/4 C soy sauce
2 tbs fish sauce
1 tbs sesame oil
1 tbs brown sugar
2 tsp 5 spice powder
1/2 tsp salt
1 tbs finely chopped garlic
2 tsp finely chopped ginger
4 bone-in chicken legs and thighs or 3 1/2 pound chicken wings

Combine all the ingredients in a plastic over a large bowl, turning the chicken over in the bag to make sure it's well coated. Marinade it in the fridge overnight, or 4 hours. Preheat the oven to 375 when you want to cook it, put the chicken on roastin pan, 30 mins for the chicken wings and 45 minutes for the chicken legs.

For the wedges, just cut the potatoes into wedges, put a tablespoon of oil on the baking sheets/pan and then brush the oil over the wedges, bake for 375 for about 35 minutes, turning them once or twice. Add salt and pepper to taste.

As for the rice, I just stir fry my peas with the rice, and leftover salmon we had the day before. It turn out well.

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