Recipe courtesy of Ching-He Huang
Recipe courtesy of Ching-He Huang
Watch how to make this recipe.
Five-Spice Roast Chicken Drumsticks
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- Level: Easy
- Total: 50 min
- Prep: 10 min
- Inactive: 10 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 461
- Total Fat
- 24 g
- Saturated Fat
- 6 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 0 g
- Sugar
- 9 g
- Protein
- 47 g
- Cholesterol
- 235 mg
- Sodium
- 528 mg
In Hong Kong they love and are famed for their skill at rotisserie-style cooking, where whole ducks, chickens and pigs, with their entrails, are roasted to a golden or soy color. Many eateries display a range of cooked food in their window fronts to entice diners. Inspired by this style of cooking, my simple five-spice roasted drumsticks make a simple dinner.
- Level: Easy
- Total: 50 min
- Prep: 10 min
- Inactive: 10 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 461
- Total Fat
- 24 g
- Saturated Fat
- 6 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 0 g
- Sugar
- 9 g
- Protein
- 47 g
- Cholesterol
- 235 mg
- Sodium
- 528 mg
Ingredients
Directions
- In a bowl, combine the garlic, ginger, honey, soy sauce, groundnut oil, rice wine, and five-spice powder. Add the drumsticks, and cover the bowl with plastic wrap. Then, let the chicken marinate in the refrigerator for as long as possible. Overnight is ideal, but 10 minutes is fine if you do not have enough time. When ready to cook, preheat an oven to 350 degrees F. Arrange the chicken drumsticks on a roasting pan, and roast for 30 minutes, or until their skins are golden.
