Welcome to my oriental chicken recipe with a hint of spice.
Until I was about 12 years old I had not sampled any Chinese or Oriental food. It was something that wasn’t available in the small town that I had grown up in and then all of a sudden there were Chinese takeaways and Chinese restaurants everywhere I looked!
Across the road from where my grandma lived was a new Chinese takeaway and I would head over on a Friday night and have chips, prawn crackers and sweet and sour sauce. It was delicious and I wasn’t even touching on what lovely cuicine that Asia had to offer.
A year later I went out on a girl’s night out with mum and some of her friends to the Chinese restaurant and I was hooked on Asian food and realised there was a lot more to Asia than the chicken curry!
This is my favourite oriental chicken that we often have on an evening for a healthy supper.
- 4 Chicken Breasts
- 3Cm Fresh Ginger Cube
- 2 Cloves Of Garlic
- 2 Large Onions
- 2Tbsps Soy Sauce
- 1Tbsp Worcester Sauce
- 2Tbsp Chinese Five Spice
- Salt & Pepper
- Pre-heat the oven to 200C/Gas 6.
- Take each chicken breast and halve through the middle, to make four chicken breasts into eight pieces.
- Lay out 8 small squares of foil, large enough to wrap the chicken so that when you cook the chicken in the oven sauce wont come out and ruin your oven dish!
- Chop up the onion and slice into long strips.
- Grate the ginger and the garlic and add the onions, garlic and ginger into the mixing bowl along with the rest of the ingredients.
- Mix well so that all the chicken is covered in the marinade.
- Place a half chicken breast in each piece of foil and seal tightly so that none of the ingredients seep out.
- Bake for 30 minutes and check to make sure the chicken is well cooked and serve with some egg noodles.