Shiu Ng Heung Gai (Oven Roasted Spiced Chicken)

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Title: SHIU NG HEUNG GAI (OVEN ROASTED SPICED CHICKE
Categories: Chinese, Chicken
Yield: 6 servings

1 1/2 kg (3 lb) chicken pieces
1/3 c Light soy sauce
1/4 c Peanut oil
1 tb Chinese wine or dry sherry
1 Clove garlic
1/2 ts Salt
1/2 ts Finely grated fresh ginger
2 ts Five spice powder

The following two recipes come from Charmaine
Solomon's THE COMPLETE ASIAN COOKBOOK. I haven't
tried either yet but plan to once we finish remodeling
our kitchen.

This method of preparation is particularly suited for
chicken drumsticks, thighs or wings. If it is not
possible to buy selected joints, a whole chicken can
be used. See variation at end of recipe.

Oven temperature: 350 to 375 degrees Cooking Time: 45
minutes to 1 hour

Wash chicken pieces, dry well on paper towels. In a
large shallow dish mix soy sauce, oil and wine. Crush
garlic to a pulp with salt and add to soy mixture with
ginger and five spice. Mix well. Put chicken joints
in marinade and turn to coat all sides. Cover and
marinate for 1 hour or more.

Remove chicken from the marinade, put in a roasting
pan in one layer and spoon about 2 Tb of the marinade
over. Roast in a moderate oven for 45 minutes to 1
hour or until chicken is brown and crisp, basting
every 20 minutes with the marinade. Serve hot or cold.

Wings need about 45 minutes roasting time, drumsticks
from 45-55 minutes and thighs 1 hour. Thighs should
be roasted skin side uppermost.

Variation:

Make a marinade as above and rub it well all over a 3
1/2 lb roasting chicken. Spoon some of the marinade
into the cavity of the chicken as well. Marinate for
1 hour, then roast as above, turning the chicken first
on one side and then on the other so it is browned all
over. Baste frequently. Finish cooking chicken breast
upwards. It should take about 1 hour 45 minutes. To
serve, carve chicken as for red-cooked chicken.

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