Two of the munchkins are sick, the third having had something similar last week. I have spent the last two days alternately trying to make miserable girls feel more comfortable and trying to catch a few winks on the couch. Suddenly I found myself faced with the daunting task of making dinner. It was 4pm and I hadn't even thought about dinner, let alone thawed any meat or made other preparations. Once again, it became and reach in the freezer and see what you get night. Tonight I pulled out a baggie filled with chicken legs, probably 10 of them. OK, but what to do with chicken legs that I haven't done to death? Thank you Internet, for providing me with so many choices! I present to you Shiu Ng Heung Gai, aka Oven-roasted Spiced Chicken. Those of us that ate it thoroughly enjoyed it, and the sauce is great on rice.
Shiu Ng Heung Gai (Oven-roasted Spiced Chicken)
adapted from Charmain Solomon's The Complete Asian Cookbook
up to 3 lbs. chicken pieces (I used about 1.5 lbs. of legs)
1/3 cup soy sauce, light or dark works
1/4 cup peanut oil (I didn't have peanut, so I used vegetable with a dash of sesame)
1 tbsp Chinese wine or cooking sherry
1 clove garlic
1/2 tsp salt
1/2 tsp finely grated fresh ginger (I used 1.5 tsp ground ginger)
2 tsp Five Spice powder
Preheat oven to 350F. Mix soy sauce, oil and wine in a shallow dish. Crush garlic with salt, add to soy sauce mixture along with ginger and five spice. Add chicken and turn to coat on all sides. Cover and marinate for 1+ hours (ziplock bags work great for this). Remove chicken from marinade and place in a roasting pan. Spoon some of the marinade over the top. Roast 45 minutes to 1 hour, until chicken is brown and crisp, basting every 20 minutes with marinade. Serve hot or cold.