A simple and easy to prepare roast chicken thighs that tasted like braised duck because of the 5-spice powder.
Yield: 4 chicken thighs
Ingredients
4 chicken thigh with skinMarinade
1 tbsp rice wine
1 tsp light soya sauce
1/4 tsp dark soya sauce
2 tsp raw sugar
1 tsp golden syrup/honey
3~4g fine salt, close to 1/2 tsp
1/4 tsp five-spice powder
1/2 tsp ground rainbow/black pepper
Glaze
Glaze
1 tbsp rice bran oil
remaining marinade
2. Marinate the chicken thighs for 30 minutes to 2 hours, or overnight.
Seal the marinated thighs with cling wrap. For a longer marinating period, keep them in the fridge. Thaw the meat close to room temperature before roasting.
3. Arrange the meat, in a single layer, over a grilling plate or over a baking tray lined with parchment paper.
Collect the remaining marinade and mix with 1 tbsp of rice bran oil for glazing the meat later.
4. Roast the meat in a preheated oven toaster at 180°C for 20 minutes.
Remove from the oven toaster, and brush a coat of glaze over the skin. Return the meat to the oven toaster and continue to roast at 180°C for 10 minutes.
Reduce the temperature to 170°C and continue to glaze and roast at an interval of 10 minutes till you use up the glazing sauce. About 2 to 3 rounds of glazings.
At the final round, reduce the temperature to 150°C and roast for 10 minutes. Keep the meat in the oven toaster for another 20 to 30 minutes to melt the fat under the skin.
5. Enjoy :)
remaining marinade
Directions
1.Rinse chicken thighs and trim away excess fat.
2. Marinate the chicken thighs for 30 minutes to 2 hours, or overnight.
Seal the marinated thighs with cling wrap. For a longer marinating period, keep them in the fridge. Thaw the meat close to room temperature before roasting.
3. Arrange the meat, in a single layer, over a grilling plate or over a baking tray lined with parchment paper.
Collect the remaining marinade and mix with 1 tbsp of rice bran oil for glazing the meat later.
4. Roast the meat in a preheated oven toaster at 180°C for 20 minutes.
Remove from the oven toaster, and brush a coat of glaze over the skin. Return the meat to the oven toaster and continue to roast at 180°C for 10 minutes.
Reduce the temperature to 170°C and continue to glaze and roast at an interval of 10 minutes till you use up the glazing sauce. About 2 to 3 rounds of glazings.
At the final round, reduce the temperature to 150°C and roast for 10 minutes. Keep the meat in the oven toaster for another 20 to 30 minutes to melt the fat under the skin.
5. Enjoy :)
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