Chinese Five-Spice Chicken with Winter Slaw
Photography Aaron McLean.
Chicken is always a popular mid-week dinner and roasting the thighs and drumsticks means juicy, tender meat with a sticky, glazed skin.
Serves: 4–6
INGREDIENTS
2 cloves garlic, crushed
½ teaspoon Chinese five-spice powder
1 tablespoon sesame oil
2 tablespoons Shaoxing cooking wine
2 tablespoons oyster sauce
1 tablespoon soy sauce
½ teaspoon caster sugar
4 bone-in, skin-on chicken thighs
8 chicken drumsticks
To serve
Winter Slaw, recipe below
Winter Slaw
3 tablespoons olive oil
1 tablespoon lemon juice
½ small red cabbage, finely shredded
1 firm but ripe pear, cored and thinly sliced
2 spring onions, thinly sliced
¼ cup roasted sunflower seeds
small handful chopped parsley
sea salt and ground pepper
METHOD
Combine all the ingredients except the chicken, in a large bowl. Add the chicken and turn to coat well.
Place the chicken in a shallow baking dish in a single layer. Roast for 30 minutes or until fully cooked, turning several times and adding a splash of water if it starts to catch on the base of the pan.
Winter Slaw
Whisk the olive oil and lemon juice in a large bowl and season.
Add all the remaining ingredients and toss together.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.