Monday, March 21, 2011

Five-Spice Chicken Legs

3 cloves garlic, crushed and chopped
2 T freshly grated ginger
2 T honey
2 T light soy sauce
1 T peanut oil
1 T Shaohsing rice wine or dry sherry
2 teaspoons five-spice powder
2 1/4 pounds skin-on chicken legs and thighs

Preparing the chicken:
In a bowl, combine the garlic, ginger, honey, soy sauce, groundnut oil, rice wine, and five-spice powder. Add the drumsticks, and cover the bowl with plastic wrap. Then, let the chicken marinate in the refrigerator for as long as possible. Overnight is ideal, but 10 minutes is fine if you do not have enough time.
When ready to cook, preheat an oven to 350 degrees F. Arrange the chicken drumsticks on a roasting pan, and roast for 30 minutes, or until their skins are golden.

Serves 4


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