Chinese 5 spiced chicken rice
Better than any takeaway, this easy to cook recipe will become a midweek favourite meal.
Chinese 5 spice contains star anise, which has been used in traditional Chinese medicine for many years. It is used to treat stomach pain, infections, indigestion and constipation.
Ingredients
Serves 4
4 chicken legs (bone in and skin on)
2 tbsp Chinese 5 spice powder
2 tbsp GF tamari soy sauce
1 tbsp maple syrup
1 tbsp rice wine vinegar
1-2 tbsp olive oil /coconut oil
Ginger thumbnail sized, peeled and grated
2 garlic cloves, peeled and grated
Mix the sauce ingredients together in a bowl.
Place the chicken in an ovenproof dish, big enough so that the chicken legs can sit snug and flat. With a sharp knife score into the skin 3-4 times
Spread and rub the sauce on both sides of the chicken
Cook in the oven for 45-50 minutes
Remove from the oven and check chicken is thoroughly cooked through.
Remove the skin from the chicken as set aside for later. Using a fork, shred the chicken off the bone. Discard the bone or freeze it to add to other bones for when you next make bone broth.
Mix the pulled chicken and sauce together and return to the oven for 10-15 minutes
Dry fry the chicken skin till crispy
Serve with steamed rice and broccoli panfried with garlic, chilli and GF Tamari soy sauce
