Chinese Five-Spice Chicken (Wu Hsiang Chi)

2-3 lbs (900-1350 g) chicken pieces
1 medium onion, finely chopped
1-3 cloves garlic, finely chopped
1/3 cup (80 ml) soy sauce
2 Tbsp (30 ml) peanut or vegetable oil
1/2 tsp (2 ml) ground ginger
1/4 tsp (1 ml) ground cinnamon
1/4 tsp (1 ml) crushed anise seeds
1/4 tsp (1 ml) ground nutmeg
A pinch of ground cloves

Place the chicken pieces in a large dish or plastic bag. Mix the remaining
ingredients and pour over the chicken. Marinate refrigerated for 1 to 2 hours.
Transfer the chicken to a baking dish and brush with the marinade. Cook uncovered
in a preheated 350 F (180 C) oven, brushing once or twice with the marinade, until
the chicken is done, about 1 hour. Serves 4 to 6.

Jenn B aka Mom2Sam and Tiny

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