Chinese Five-Spice Chicken with Winter Slaw
Photography by 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.
latest issue:
Issue #104
The latest issue of dish has arrived just in time to crank up the heat and the comfort factor! Grab a spot by the fireplace with our Après-Ski inspired dishes - think golden, crispy potato rösti and mulled wine. The temperature rises with our spicy curries while our flavourful one-pan chicken dinners keep the dishes to a pleasing minimum. Our Dinner for Six section will bring friends and family together for two festive mid-winter feasts, but beware, the puds and desserts from our Sweet section may cause them to outstay their welcome. There's no time like pie time, but when you don't have any time, our Food Fast section will help you whip up some delicious meals in a hurry.