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Five-Spice Roast Chicken

Source of Recipe


From "Quick and Easy Vietnamese" by Nancie McDermott






List of Ingredients



• ¼ cup soy sauce
  
• 2 Tbsp fish sauce
  
• 1 Tbsp Asian sesame oil
  
• 1 Tbsp brown sugar or granulated sugar
  
• 2 tsp five-spice powder
  
• ½ tsp salt
  
• 1 Tbsp finely chopped garlic
  
• 2 tsp finely chopped ginger
  
• 3½ pounds bone-in chicken legs and thighs, or chicken wings
  






Instructions



1. 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.
   
   
2. Cover and refrigerate for at least 1 hour or overnight. Turn the pieces now and then so that the marinade coats them evenly.
   
   
3. Preheat the oven to 375° F. 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.