Five-Spice Shoyu Chicken

1. 1

   Cut up chicken Chinese style (Cut off the end of the bone in the drumstick, cut each thigh in half, cut each wing into 2 segments with meat, and cut the breasts into strips transversely through the carcass with a heavy cleaver).

2. 2

   Do not debone chicken.

3. 3

   Combine the teriyaki sauce, five spice powder, cilantro, sesame oil, wine, and soy sauce.

4. 4

   For added flavor, combine ingredients and marinate chicken for 12-24 hours before cooking.

5. 5

   Add sauce and chicken to large saucepan of wok and bring to a simmer.

6. 6

   Cook, covered, at least 30 minutes or until chicken cooked through.

7. 7

   If time permits, cook for up to 1 hour on low heat- the longer cook time will get the chicken fall-off-the-bones tender.

8. 8

   Serve warm with rice (Also makes great leftovers).

* Per serving · 4 servings · Values may vary.

No additional tips available.