How to Make 5 Spice Chicken

This chicken recipe was made by me and a Chinese friend many years ago. It has become a favorite of mine , its superb on noodles and rice. I have made some alterations to suit my own taste and I think that it is better than before. Although I used a whole chicken, leg quarters can also be used.

Ingredients:

  • 1- 5 lb chicken
  • 2 tbs. 5 spice(can be found in most supermarket or Chinese grocery
  • 3 tbs mushroom soy sauce
  • 1 tbs baking soda
  • 2 tbs. oyster sauce
  • 1 tps. corn starch
  • 5 heads scallion( CUT INTO SMALL PIECES)
  • 1 tps ground ginger
  • 1 tps sesame oil

Preparation:

  • Clean chicken, cut skin from leg to wings on both sides
  • lift breast skin gently  do not tear
  • cut breast into thin slices on both sides WHILE ON CHICKEN DO NOT REMOVE BREAST
  • Rub baking soda int each slice
  • Refrigerate for 1 hour
  • After 1 hr. remove and wash breast 3 times to remove soda taste
  • rub 5 spice all over chicken under the skin
  • Use 1 1/2 tbs. soy sauce to rub under chicken skin all over
  • Set aside in fridge for 2 hrs
  • Remove and bake in 350 degree oven until breast reaches 165 degrees .
  • Remove from oven and drain excess liquid, set aside to cool
  • IF TIME PERMITS REFRIGERATE FOR A FEW HOURS IT WILL EAT BETTER  LATER
  • In a small pot add 1 1/2 cups water,2 tbs. oyster sauce and 1 1/2 tbs. soy sauce and ginger, bring to boil
  • Dissolve corn starch in 1/4 cup water, add to pot and stir for 1 minute add sesame oil stir
  • Remove from heat and allow to cool
  • Remove chicken from fridge, cut off leg quarters , wings, cut the remaining into half length wise
  • Cut leg quarters into 4 pieces and each other halves  into 4 pieces each (THAT IS ONE REASON TO PLACE IT INTO THE FRIDGE IT CUTS VERY EASILY
  • PLACE CUT UP CHICKEN INTO A MICRO WAVE AND MICRO WAVE FOR 1-3 MINUTES DEPENDING HOW LONG IT WAS IN THE FRIDGE
  • REMOVE AND POUR SAUCE ALL OVER EVENLY, GARNISH WITH SCALLION

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