FIVE-SPICE CHICKEN WITH SICHUAN AROMATICS - Cuisine Magazine - From New Zealand to the World
Marinate chicken in soy sauce and five spices, then roast with marinade basting for tender, flavorful meat. Serve with cucumber salad and Sichuan aromatics.
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Ingredients
- 1.5kg free-range chicken (we used Bostock)
- ¼ cup dark soy sauce
- ¼ cup Shaoxing wine
- 1 teaspoon five spice powder
- 1 tablespoon raw sugar
- SICHUAN AROMATICS
- 2 tablespoons peanut oil
- 4 cloves garlic, sliced
- 3cm piece ginger, cut in fine matchsticks
- 1 red chilli, sliced
- 1 tablespoon Sichuan peppercorns
- 2 spring onions, sliced
- 12 small dried chillies, optional
- 1 teaspoon sugar
- 2 tablespoons rice wine
- 1 tablespoon sesame oil
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