Gingery shiitake noodles
Whatever you do, don’t cut your noodles – they represent long life!
Festive golden five-spice chicken
- Preparation and cooking time
- Prep:
- Cook:
- Plus marinating
- Easy
- Serves 8
Skip to ingredients
- 8 chicken thighsand 8 drumsticks, skin on
- 3 spring onionsshredded, to finish
For the marinade
- 2-4 tbsp groundnut oil
- 6 garlic clovesfinely chopped
- finger-length piece fresh root gingergrated
- 4 tbsp Shaohsing rice wineor dry sherry
- 4 tbsp light soy sauce
- 4 tbsp clear honey
- 3-4 tsp five spice powder
Nutrition: per serving
- kcal394
- fat26g
- saturates7g
- carbs9g
- sugars7g
- fibre1g
- protein29g
- salt2.22g
Method
step 1
Whisk together the marinade ingredients, put the chicken into a dish, then pour over the marinade, mixing to coat. Cover, then chill for at least 20 mins, or up to a day if you have time.
step 2
Heat oven to 180C/fan 160C/gas 4, and lift the chicken out of the marinade into a roasting tin. Roast for 40 mins, pour over the remaining marinade, then cook for a further 30 mins until golden and sticky. Sprinkle with the spring onion, then serve.
