Roasted Five-Spice Chicken

I was surfing the web for an upcoming dish, a totally foreign dish and one which I fully intend to take on the challenge to cook when I stumbled upon the magazine, Saveur. The magazine contains a whole array of mouth-watering recipes and definitely a good resource for any home-maker who has to think of new ideas for meals.

And then, this recipe popped up before my eyes. Whoah! This is real easy and fuss-free. I have chicken and I just need to marinate the night before and then put them in the oven the next day. Sounds GOOD to me!

And I did just that. I marinated the chicken the night before and today, after a run, just roast the chicken for about 40 minutes (instead of 50 minutes) since I was not using the whole chicken. The turnout? I find that it was a tad too salty. I had used the Chinkiang vinegar which contains salt and thus should have used the kosher salt sparingly. So the next time when I make this dish again, I would use less salt. It’s a fuss-free dish indeed!

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