Gà Nướng Ngũ Vị

Roasted Five-Spice Chicken with Ginger Sauce

2 chicken leg quarters
2 cloves garlic, minced
1/2 t five spice powder
1 small piece ginger, minced
1 T vegetable oil
1 T black soy sauce
sugar, salt, pepper to taste

Debone chicken quarters and use meat mallet to pound them evenly. Rub 1/2 of the garlic + five spice powder + salt + pepper on the chicken (inside and out), roll up and tie with string.

Preheat oven to 375 degree F.

In a medium saute pan on medium-high heat add 1 T oil and bring to smoking point. Carefully add the chicken to the hot oil, skin side down and cook until golden, about 3-4 minutes. Turn the chicken and continue to cook to brown all sides, then transfer the pan to the oven. Roast 10 minutes until the chicken is cooked through and the meat is firm. Transfer the chicken to the cutting board, slice.

Bring the pan (remember it's still hot in the oven)to medium heat, add remaining garlic, cook until fragrant, add ginger, stir fry (Use the wooden spoon and scrape the bottom the pan from time to time). Add soy sauce + 1 t sugar, bring to boil. Pour over the chicken and serve immediately.

Five-Spice Powder: peppercorns, star anise, cloves, cinnamon, and fennel seeds. This toasted spices can elevate a modest chicken to royal status :) Also good with BBQ pork, use it sparingly, as it can be quite pungent.