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 rinse breast 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 MICROWAVE AND MICROWAVE FOR 1-3 MINUTES DEPENDING HOW LONG IT WAS IN THE FRIDGE
- REMOVE AND POUR SAUCE ALL OVER EVENLY, GARNISH WITH SCALLION