Vietnamese five spice chicken

4 servings

Ingredients

Quantity Ingredient
-DXDG05A
⅓ cup Five spice powder
1 cup Sherry
1 ounce Garlic; minced
1 ounce Onion; minced
4 teaspoons Spiced wine
½ teaspoon Salt
½ teaspoon Ground cloves
1 teaspoon Sugar
¼ teaspoon MSG
5 tablespoons Thin soy sauce
2 tablespoons Thick soy
½ teaspoon Pepper
1 tablespoon Oil
1 teaspoon Sesame oil
1 Chicken
1 teaspoon Fresh lemon juice
1 teaspoon Vinegar
1 teaspoon Sugar
¼ teaspoon Pepper

Directions

FOR SPICED SHERRY

FOR FIVE SPICE CHICKEN

FOR LEMON SAUCE

Ruou Ngu Vi Huong (spiced Sherry) This condiment is the secret to Five Spice Chicken. To make this combine, ⅓ Cup five spice powder, and 1 Cup sherry. Mix well and store in a sterilized jar. Ga Nuong Voi Ngu Vi Huong (five spice chicken) 1. Wash and dry chicken 2.

Combine garlic, onion, 2 t spiced sherry, salt, cloves, MSG, 1 T thin soy, and 1 t thick soy. Rub inside chicken.

3. Place the chicken in a bowl and pour the remaining sherry and soy over the chicken. 4. Marinade for 2 hours, basting every 20 minutes. 5. Heat oven to 400F.

6. Place the chicken on a roasting pan grid and bake for 10 minutes, brush with marinade, reduce the temperature to 350F bake for 45 more minutes, basting every 15 minutes.

7. Combine oils, and brush on chicken.

6. Cook another 20 minutes or until chicken is done. Serve with lemon sauce and a green salad.

Lemon sauce: Combine ingredients and mix well. Ladle mixture into individual bowls.

From the House of Dgeign

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