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Print this Recipe    5 Spice Chicken

Chinese Five Spice Chicken
(makes 4-6 servings)

2 1/2 pound fryer cut into 2 inch pieces

1 tsp salt
1TBS sake or cooking sherry
1 clove of garlic minced
1 1/2 tsp Five Spice powder
1tsp of minced ginger root (optional)

Mix the sauce and rub into the chicken, let it sit in the fridge
for a couple of hours. Bake at 350 for 40 minutes.

Quite tasty.... I also use it in something that has no name, it
consists of a half pound of hamburger, a half pound of sausage
meat, a couple of potatoes peeled and slice fairly thing... brown
the meat in a skillet, remove meat with a slotted spoon and set
aside, leaving the grease in the pan, cook up the potatoes (if you
use left over boiled potatoes don't bother to remove the meat) put
the meat back into the pan, add about a cup of shredded cabbage,
about a half teaspoon of the Five Spice, and some grated parmesan
cheese (about a quarter cup if you use the good stuff, or a few
healthy shakes of the nasty stuff in the can), I also add some
fresh ground black pepper, hard to say exactly how much..... cook
with a lid on until the cabbage is tender. Sorry this isn't more
exact, but it's one of those things that just sort of gets thrown
together, sometimes I add some chopped onion or celery too. For
the onion I add it with the potatoes, for the celery it goes in at
the end.

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