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  Five-Spice Chicken with Lemon Sauce
Adapted from Chef2Chef Recipes

1 cup spiced sherry*
2 cloves garlic, minced
1/2 small onion, minced
1/2 tsp salt
1/2 tsp ground cloves
1 tsp sugar
1/4 tsp msg (optional)
7 Tbs soy sauce
1/2 tsp pepper
1 whole chicken 3-4 lbs
1 Tbs peanut oil for final cooking
1 tsp sesame oil for final cooking

*This condiment is the secret to this Five-Spice Chicken dish. To make this combine 1/3 cup five spice powder (can be found at most Asian markets such as Kim Chee store) and 1 cup sherry. Mix well and store in a sterilized jar in the refrigerator. Can be made 2-3 days ahead of time.

Lemon Sauce

1 tsp fresh lemon juice
1 tsp rice vinegar
1 tsp sugar
1/4 tsp pepper

Wash the chicken inside and out with water, pat dry with paper towels. Combine 2 tsps of spiced sherry and 1 Tbs of soy sauce with other ingredients (except oils) and rub well into chicken cavity. Place chicken in a pan and pour the remaining spiced sherry and soy sauce over the chicken. Marinade in the refrigerator for 2 hours, basting every 20 minutes.

Preheat oven to 400F. Place the chicken on a rack in a roasting pan and bake for 10 minutes. Baste the chicken again, reduce heat to 350F, and bake for 45 minutes basting every 15 minutes. After 45 minutes, combine peanut and sesame oils and brush on chicken. Cook another 20 minutes or until chicken is done.

Serve with lemon sauce and a green salad. Lemon sauce should be ladled into individual bowls and placed at each table setting for dipping.

Yield: 4 servings