Vietnamese five spice chicken
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Vietnamese five spice chicken
  Vietnamese    Chicken    Asian    Spices  
Last updated 6/12/2012 1:28:37 AM. Recipe ID 64045. Report a problem with this recipe.
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      Title: Vietnamese five spice chicken
 Categories: Main dish, Chicken, Vietnamese, Asian
      Yield: 4 Servings
 
           -DXDG05A

MMMMM---------------------FOR SPICED SHERRY--------------------------
    1/3 c  Five spice powder
      1 c  Sherry

MMMMM-------------------FOR FIVE SPICE CHICKEN------------------------
      1 oz Garlic; minced
      1 oz Onion; minced
      4 ts Spiced wine
    1/2 ts Salt
    1/2 ts Ground cloves
      1 ts Sugar
    1/4 ts MSG
      5 tb Thin soy sauce
      2 tb Thick soy
    1/2 ts Pepper
      1 tb Oil
      1 ts Sesame oil
      1    Chicken

MMMMM----------------------FOR LEMON SAUCE---------------------------
      1 ts Fresh lemon juice
      1 ts Vinegar
      1 ts Sugar
    1/4 ts Pepper
 
   Ruou Ngu Vi Huong (spiced Sherry) This condiment is the secret to
  Five Spice Chicken. To make this combine, 1/3 Cup five spice powder,
  and 1 Cup sherry. Mix well and store in a sterilized jar. Ga Nuong
  Voi Ngu Vi Huong (five spice chicken) 1. Wash and dry chicken 2.
  Combine garlic, onion, 2 t spiced sherry, salt, cloves, MSG, 1 T thin
  soy, and 1 t thick soy. Rub inside chicken.
   3. Place the chicken in a bowl and pour the remaining sherry and soy
  over the chicken. 4. Marinade for 2
  
  hours, basting every 20 minutes. 5. Heat oven to 400F.
   6. Place the chicken on a roasting pan grid and bake for 10 minutes,
  brush with marinade, reduce the temperature to 350F bake for 45 more
  minutes, basting every 15 minutes.
   7. Combine oils, and brush on chicken.
   6. Cook another 20 minutes or until chicken is done. Serve with lemon
  sauce and a green salad.
   Lemon sauce: Combine ingredients and mix well. Ladle mixture into
  individual bowls.
   From the House of Dgeign
 




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Recipe ID 64045 (Apr 03, 2005)

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