Chinese Five Spice Chicken Recipe

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Servings: 12

Ingredients

Directions

  1. PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN
  2. 1. WASH CHICKEN THOROUGHLY UNDER Cool RUNNING WATER. DRAIN WELL.
  3. 2. COMBINE SOY SAUCE, ONIONS, GARLIC AND GINGER; MIX, WELL. POUR OVER CHICKEN. MARINATE 30 Min, TURINING FREQUENTLY. DRAIN.
  4. 3. PLACE CHICKEN ON LIGHTLY GREASED SHEET PANS, SKIN SIDE UP.
  5. 4. COMBINE CINNAMON, CLOVES AND PEPPER. SPRINKLE OVER CHICKEN IN EACH PAN.
  6. 5. BAKE 1 HOUR Or possibly Till DONE (180 F.).
  7. NOTE:
  8. 1. IN STEP 1, 82 LB CHICKEN, BROILER-FRYER, WHOLE (CUT INTO QUARTERS Or possibly EIGHTHS) Or possibly 82 LB CHICKEN, BROILER-FRYER, QUARTERED, MAY BE USED.
  9. NOTE:
  10. 2. IN STEP 1, 2 LB 6 Ounce ONIONS A.P. WILL YIELD 2 LB 2 Ounce Minced ONIONS.
  11. NOTE:
  12. 3. IN STEP 1, 2 2/3 Ounce (1/2 C. (24 CLOVES-3 Ounce A.P.)) DRY, Chopped GARLIC MAY BE USED.
  13. NOTE:
  14. 4. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 350 F. 30 Min Or possibly Till DONE (180 F.)
  15. SERVING SIZE: 2 Pcs (

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