五香 鸡 [Wuxiang ji ] Five spice chicken
![五香 鸡 [Wuxiang ji ] Five spice chicken](/images/large/75552d3fd7cdb7b0ad4b2710287fd414.jpeg)
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)
Directions
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
