Vietnamese Five Spice Chicken

Title:
Vietnamese Five Spice Chicken

Yield:
4 Servings

Categories:
Main
Dishes,
Chicken,
Vietnamese,
Asian




Ingredients:





          -DXDG05A





-----------------------------FOR
SPICED SHERRY-----------------------------


   1/3 c  Five spice powder


     1 c  Sherry



---------------------------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



------------------------------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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini