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1/2 teaspoon (2ml) five-spice powder
1/2 teaspoon Freshly ground black pepper
1 tablespoon (15 ml) coarsely chopped garlic
1 tablespoon brown sugar
1 tablespoon dark soy sauce or mushroom soy sauce
1 tablespoon fish sauce
1 teaspoon sesame oil
2 large whole boneless chicken breasts (skin on)
In small bowl, combine five-spice powder, pepper, garlic, sugar, soy sauce, fish sauce and sesame oil. Mix well. Rub marinade evenly over chicken; cover and refrigerate for four hours or overnight, turning occasionally.
Place chicken, skin side up, in greased roasting pan and pour any residual marinade over the chicken. Roast at 375 F (190 C) for 20 minutes or until liquid runs clear when the thickest part of the breast is pierced with a fork. If necessary, turn the broiler on and brown the chicken on each side until it is crisp (being careful not to burn which happens quickly), about one minute per side.
Remove the chicken from oven. Let cool, then cover and refrigerate until chilled. Cut chicken into half-inch thick slices.
Makes four servings.
Note: This is a picnic-style chicken recipe and potato salad and/or coleslaw is the recommended accompaniment