Chinese Five-Spice Chicken with Winter Slaw

, from Issue #67. July, 2016
Photography by Aaron McLean.
Chinese Five-Spice Chicken with Winter Slaw

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


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 


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.