Tasty Bytes

My new little niece had her very first birthday party on Sunday. Her actual birthday is January 25th. Little R is smart – she already knows what presents are…her favorite seemed to be the soft teething toy shaped like a foot. We liked that one too :)! The other reason she is so smart is she loved my Chinese Five Spice Roasted Chicken. Wow, that’s smart because Five Spice hails from her birthplace in Sichuan province! There are many recipes for five spice and most people just go to the store and buy a jar. For those of you who are industrious – the five spices are star anise, cinnamon, fennel, ginger, and sichuan pepper (or black pepper if you can’t find the sichuan peppercorns aka prickly ash). Some recipes also include licorice root and/or cloves…so really, that makes it “Five Spices, More or Less” 😉

R’s mom thinks it would be fun if I dropped a Five Spice Chicken off every week. Myself, I thought it would be more fun to post the recipe on my blog. Here it is:

* Exported from MasterCook *

Chinese Five (more or less) Spice Chicken

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 whole chicken — 4-5 lb; organic
*MARINADE*
1/4 cup yogurt — whole milk
2 tablespoons Shao Hsing wine — or dry sherry
1 tablespoon sea salt
1 1/2 teaspoons five-spice powder
1 tablespoon peanut oil

Preheat oven to 375F

Whisk together marinade ingredients.

Rub chicken inside and out with marinade and refrigerate overnight or at least 4 hours.

Roast in a 375F oven for 45-55 minutes or until done. For those who like poking their chickens with a meat thermometer – go for 170F in the thickest part of the thigh.