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Five Spice Chicken Recipe

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This recipe for Five Spice Chicken, by , is from The Knight Family Cookbook by Kim, Kelly, Kerry, Kristy and Kirby, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kandy Soto
Added: Thursday, July 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
For marinade:
2 c. soy sauce
2 c. water
1 tsp. ginger
1 tsp. granulated garlic
2 c. brown sugar
1 tsp. sesame oil

For dipping sauce:
2 c. brown sugar
2 T. corn starch
3 T. Chinese five spice powder

This will marinade ten pounds chicken legs and quarters or two large full chickens.

Directions:
Directions:
Marinate chicken overnight in refrigerator. Preheat oven to 450. Place chicken in baking dish, cook for 45 minutes, or until 175 - 180. Place chicken aside.

For dipping sauce: Strain marinade through cheesecloth placed in a colander. Put liquid in a saucepan, bring to a boil, add brown sugar. Mix cornstarch with equal parts of water in a jar, shake to get lumps out then add to the saucepan while stirring. Let boil one minute. Consistency should be like thick maple syrup.

 

 

 

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