Five-spice chicken from Great Asian Food by Australian Women's Weekly

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Notes about this recipe

  • Eat Your Books

    Begin recipe day ahead.

  • Gio on December 03, 2015

    Pg. 39. Delicious, great tasting dish! Since I like the exotic funky flavor of five-spice powder I was delighted with the result with this recipe. Instead of Napa cabbage I used Shanghai bok choy, and what we thought were boneless thighs turned out to be bone-in. It didn't matter though, the thighs took the 3 hour marinade beautifully and when the chicken hit the wok after the greens were cooked the aroma was intoxicating. These thighs did have to be cooked a little longer but in the end they were full of flavor, juicy, and perfect. We both loved all of it.

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