Chinese Five Spice is a fragrant blend of ground cinnamon, cloves, fennel, star anise & Szechuan peppercorns. This versatile spice blend is used in both our Feature and Double Up (see below) Recipe this month.
Slow Cooker 5 Spice Chicken
- 2 cloves garlic, minced
- 2 inches fresh ginger, grated 2 tbsp. vegetable oil
- ½ tsp. toasted sesame oil 2 tbsp. soy sauce
- 2 tbsp. brown sugar
- 2 tbsp. 5 spice powder
- 4 lbs. bone-in, skin-on chicken
- 1 medium onion
- 2 tbsp. rice wine
Combine garlic, ginger, oils, soy sauce, brown sugar & 5 spice in a small bowl. Stir until combined. Rub the spice mixture all over the chicken pieces. Place the onion in the bottom of the slow cooker. Pour the rice wine over the onion, then layer in the chicken pieces, closely packing them. Cover & cook on high for four hours.
Use tongs to remove the chicken from the liquid in the slow cooker & transfer to a baking sheet. Adjust your oven rack so that the top of the chicken will be 5 inches from the broiler. Broil on high for 5 minutes, or until the skin is brown & crispy. Keep a close eye on the chicken while it’s under the broiler, it can burn quickly. Serve with fresh green veggies & steamed rice.