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五香 鸡 [Wuxiang ji ] Five spice chicken

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Serves 4 | Prep Time 30 | Cook Time 30-45

Why I Love This Recipe

This recipe I know from China, where the chicken usually is deep fried. But I'm not to keen on deep frying, so I tried it out using the oven. And it worked. You can eat it as a snack, but it is delicious with rice too.

Ingredients You'll Need

1000 grams of chickenwings or small drumsticks

For the marinade
1 tablespoon peanut oil or vegetable oil
3 cloves of garlic, squeezed
1 tablespoon of rice wine or dry sherry
2 tablespoons of grated fresh ginger root
2 tablespoons of salted soy sauce
2 teaspoons of five spice powder
2 tablespoons of honey
2 red chilis, finally chopped (optional)


1 Mix the ingredients for the marinade

2 Add the chicken and cover well with the marinade

3 Marinate overnight or at least for 1 hour

4 Preheat the oven at 180C

5 Arrange the chicke on a rack and place the rack in a roasting tin

6 Roast for half an hour or longer until golden brown and done

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