Vietnamese Five Spice Chicken
INGREDIENTS- 1 oz garlic - minced
- 1 oz onion - minced
- 4 tbs Ruou Ngu Vi Huong (spiced wine)
- 1/2 tbs salt
- 1/2 tbs ground cloves
- 1 tbs sugar
- 1/4 tbs MSG (optional)
- 5 tbs light soy sauce
- 2 tbs dark soy sauce
- 1/2 tbs pepper
- 1 tbs vegetable oil
- 1 tbs sesame oil
- 1 whole chicken
- 1 tbs fresh lemon juice
- 1 tbs vinegar
- 1 tbs sugar
- 1/4 tbs pepper
Mix: for lemon sauce
- Wash and dry chicken
- Combine garlic, onion, 2 tbs spiced sherry, salt, cloves, MSG (optional - omit if desired), 1 T thin soy, and 1 t thick soy
- Rub mixture inside chicken
- Place the chicken in a bowl and pour the remaining sherry and soy over the chicken
- Marinade for at least 2 hours, basting every 20 minutes
- Heat oven to 400F
- 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
- Combine oils, and brush on chicken
- Cook another 20 minutes or until chicken is done
- Serve with lemon sauce and a green salad