It’s quite hard to find a good combination of ingredients for an authentic Chinese flavour. I’ve been messing with this one for a while and I’m quite happy with it, but if you’ve got any suggestions, I’d love to hear them.
- One pack of free-range chicken thighs and legs
- 3tbsp light soy sauce
- 2tbsp dark soy sauce or tamari soy sauce
- 1tbsp Chinese rice wine or cooking wine
- Two star anise, crumbled
- 2tsp five spice powder
- 2tbsp oyster sauce
- Ground black pepper, to taste
If the quantities above seem a lot, don’t fret – it’s a marinade. Combine everything except the chicken. Put the chicken in a bowl (the meat will be more flavoursome if you take the skin off), and score the meat so that the marinade can get right in there. Pour the marinade over, and put it all in the fridge for a few hours.
As usual with chicken joints, I recommend you parcook them in the oven first. About 20 minutes at 180 Celsius will be fine, then another ten minutes or so on the barbecue, turning every couple of minutes. Yum!