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<blockquote data-quote="moreluck" data-source="post: 156740" data-attributes="member: 1246">FIVE-SPICE ROAST CHICKEN &nbsp;¼ cup soy sauce 2 tablespoons fish sauce 1 tablespoon Asian sesame oil 1 tablespoon brown sugar or granulated sugar 2 teaspoons five-spice powder ½ teaspoon salt 1 tablespoon finely chopped garlic 2 teaspoons finely chopped ginger 3 ½ pounds bone-in chicken legs and thighs or chicken wings &nbsp;Combine the soy sauce, fish sauce, sesame oil, sugar, five-spice powder and salt in a large bowl; stir to mix well. Stir in the garlic and ginger, then add the chicken pieces, turning to coat all sides. Cover and refrigerate for at least 1 hour or overnight. Turn the pieces now and then so that the marinade coats them evenly. To cook the chicken, preheat the oven to 375 friend. Place the chicken in a roasting pan and roast until it is richly browned and cooked through, 30 to 45 minutes. Transfer to a serving platter and serve hot or warm. Makes 4 to 6 servings.</blockquote>

[QUOTE="moreluck, post: 156740, member: 1246"] [B]FIVE-SPICE ROAST CHICKEN[/B] ¼ cup soy sauce 2 tablespoons fish sauce 1 tablespoon Asian sesame oil 1 tablespoon brown sugar or granulated sugar 2 teaspoons five-spice powder ½ teaspoon salt 1 tablespoon finely chopped garlic 2 teaspoons finely chopped ginger 3 ½ pounds bone-in chicken legs and thighs or chicken wings Combine the soy sauce, fish sauce, sesame oil, sugar, five-spice powder and salt in a large bowl; stir to mix well. Stir in the garlic and ginger, then add the chicken pieces, turning to coat all sides. Cover and refrigerate for at least 1 hour or overnight. Turn the pieces now and then so that the marinade coats them evenly. To cook the chicken, preheat the oven to 375 friend. Place the chicken in a roasting pan and roast until it is richly browned and cooked through, 30 to 45 minutes. Transfer to a serving platter and serve hot or warm. Makes 4 to 6 servings. [/QUOTE]

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