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Five Spice Chicken

 

Ingredients

1½ kg mixed chicken pieces

½ cup cornflour

1 tablespoon chinese five spice powder

1 teaspoon white pepper

2 teaspoons sea salt

2 tablespoons lemon juice

cooking spray oil

450g white rice

2 teaspoons rice bran oil

4 onions, thinly sliced

1 cup frozen peas

2 tablespoons light soy sauce

2 eggs, lightly beaten

Method

Preheat oven to 220C Place a wire rack over a large baking tray. Using a sharp knife, cut slits in chicken. Combine corn flopur, five spice, pepper and salt in a large snap lock bag. Brush chicken with lemon juice, and spray lightly with oil. Place chicken in bag and shake ensuring chicken is covered. Place chicken on a wire rack and bake for 30 minutes. Spray chicken with oil halfway through. Cook until golden and crisp.

Meanwhile, cock rice according to packet directions. Transfer to a bowl. Cool for 10 minutes. Heat wok over medium heat, add 1 teaspoon oil. Cook egg for 2 or 3 minutes then transfer to a bowl. Add remaining oil to wok, add rice, onion, peas, soy and egg. Stir-fry for about 2 or 3 minutes or until heated through. Serve chicken with rice.

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