ChineseRecipes

Five-Spice Roast Chicken Drumsticks

Chinese five spice powder is an Asian spice mix that usually contains star anise, cloves, cinnamon, Sichuan pepper and fennel seeds. As with anything, there are variations, even when you buy the spice mix pre-made. Ginger, nutmeg, turmeric and even orange peel can show up in your five spice powder. This baked chicken recipe is a good start if you’re just now experimenting with Chinese five spice.

Ingredients

For the marinade

  • 1 tbsp groundnut oil
  • 3 garlic cloves, chopped
  • 2 tbsp grated fresh root ginger
  • 1 tbsp Shaoxing rice wine or dry sherry (optional)
  • 2 tbsp light soy sauce
  • 2 tsp five-spice powder
  • 2 tbsp honey

For the chicken

  • 1kg/2lb chicken drumsticks, skin on

Method

  1. For the marinade, put all of the marinade ingredients into a large bowl and stir to combine. Add the chicken and allow to marinate while you preheat the oven to 200C/180C Fan/Gas 6.

  2. Put the chicken drumsticks on a roasting tray and roast for 20-30 minutes, or until the skin is golden and the chicken is cooked through. (To check, pierce the drumstick at its thickest part, next to the bone. The juices should run clear.)

Recipe Tips

You can make this ahead – cover the bowl with cling film, then place into the fridge to marinate for at least 15-20 minutes or overnight.

 

Five-Spice Roast Chicken Drumsticks
 
Author: 
Recipe type: Chicken
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 tbsp groundnut oil
  • 3 garlic cloves, chopped
  • 2 tbsp grated fresh root ginger
  • 1 tbsp Shaoxing rice wine or dry sherry (optional)
  • 2 tbsp light soy sauce
  • 2 tsp five-spice powder
  • 2 tbsp honey
  • For the chicken
  • 1 kg/2 lb chicken drumsticks, skin on
Instructions
  1. For the marinade, put all of the marinade ingredients into a large bowl and stir to combine. Add the chicken and allow to marinate while you preheat the oven to 200C/180C Fan/Gas 6.
  2. Put the chicken drumsticks on a roasting tray and roast for 20-30 minutes, or until the skin is golden and the chicken is cooked through. (To check, pierce the drumstick at its thickest part, next to the bone. The juices should run clear.)

 

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