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Wu Hsiang Chi (Five Spice Chicken)
3 pounds of broiler chicken; cut up
1/3 cup of soy sauce
2 tablespoons of vegetable oil
1 small Onion, chopped
1 Clove garlic, finely chopped
1/2 teaspoon of ground ginger
1/4 teaspoon of ground cinnamon
1/4 teaspoon of crushed anise seed
1/8 teaspoon of ground nutmeg
1/8 teaspoon of ground cloves
Place chicken in shallow glass or plastic dish. Mix remaining ingredients; pour over chicken. Cover and refrigerate, spooning marinade over chicken occasionally, at least 1 hour. Remove chicken from marinade; reserve marinade. Place chicken in ungreased oblong baking dish, 12 X 7 1/2 X 2". Brush marinade on chicken. Cook uncovered in 350ºF. oven, brushing once or twice with marinade, until thickest pieces of chicken are done, about 1 hour. Serving Ideas : Pronounced: Woo shee-ong jee NOTES : The five spices used in our recipe are similar to the traditional spices called for in Chinese dishes. Five spice powders may contain, in addition to the spices listed, fennel seed, Szechuan peppers or star anise. The Chinese use five spice powder sparingly. You can substitute the last 5 spice ingredients with 1 teaspoon of Chinese 5 Spice powder. Recipe by: New International Cookbook Posted to MC-Recipe Digest V1 #672 by Creedenite@aol.com on Jul 15, 1997
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