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5_spice.jpg (15854 bytes)Chinese Five-Spice Chicken


1 large oven cooking bag
1 whole chicken (3 to 4 lbs./1.4 to 1.8 kg)
4 tsp./20 mL Watkins Five-Spice Powder
1 tbsp./15 mL Watkins Ginger
1/2 tsp./2.5 mL freshly-ground Watkins Sea Salt
6 green onions, cut into 3-inch/8 cm pieces
1 tbsp./15 mL all-purpose flour
2 tbsp./30 mL soy sauce
2 tbsp./30 mL honey
2 tbsp./30 mL apple juice

Rinse chicken inside and out with cold water; drain well.  In small bowl, combine five-spice powder, ginger and salt; rub half this mixture into the cavity of the chicken.   Place green onions inside.  Place wings behind chicken's back and tie legs together with string so chicken holds its shape. 

Shake flour inside cooking bag to coat (leave flour inside to prevent bag from bursting).  Rub remaining spice mixture over outside of chicken.  Combine soy sauce, honey and apple juice; mix well and pour over chicken.  Place chicken in oven bag; pour any remaining sauce into bag.  Close bag with tie provided.  Place bag in a 13 x 9-inch/33 x 23-cm baking dish.  If possible, refrigerate at least 4 hours before baking to allow chicken to marinate, turning bag occasionally. 

Cut six slits into top of bag.  Bake at 350 F/180 C for 1 to 1-1/2 hours or until leg joint can be easily moved and juices run clear.  Let stand 10 minutes before carving.  Makes 6 servings.

330; Protein 45 g; Carbohydrates 10 g; sodium 540 mg; Fat 11 g; Saturated Fat 3 g; Cholesterol 135 mg; Dietary Fiber 0 g.

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This delicious recipe was published in a Watkins catalog.   For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.



























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