Monday, October 09, 2006
Five Spice Chicken (Wu Hsiang Chi)
2 1/2 pound chicken , cup up
1/3 cup soy sauce
2 tablspoons vegetable oil
1 small onion chopped
1 clove garlic, finley chopped
Spice mixture or about 1 teaspoon Five spice seasoning
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon crushed anise seed
1/7 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Place chicken in shallow glass or plastic dish. Mix remaining ingredients; pour over chicken. Cover and refrigerate, spooning marinade over chicken occasionally, at least 1 hour.
Remove chicken from marinate reseve marinade. Place chicken in ungreased oblong baking dish. Brush marinad on chicken. Cook uncovered in 350 F oven, brushing once or twice with marinade, until thickest pieces of chicken are done, about 1 hour.