It feels good to be able to post today. My life of late has taken some unexpected detours and I’ve been rather distracted. However, this post is not about me because it is Secret Recipe Club time again!
This month I was assigned the blog, C Mom Cook. Shelley is the blog’s author and that woman has skills! From the looks of things on C Mom Cook, Shelley has no problem taking on all types of cooking adventures, including her participation in the Daring Baker’s Challenge. I stand in total awe of anyone who has the courage to participate in that group. My oven mitts are off to you, Shelley.
Despite all of the recipe temptations on C Mom Cook, I was able to make a quick decision on the recipe I wanted to make for this post, Five Spice Honey Chicken. The title of the recipe hooked me before I even read the ingredients. Although the recipe is designed for the chicken to be cooked on a grill, I followed Shelley’s lead and baked the chicken in the oven. It is waaaaay past grilling season around here; the grill has a foot or more of snow on top of it. (Check out the grandkadiddles in the photo below.)
This chicken is wonderfully easy to make and is full of flavor. I served it over a simple coconut rice, which provides a great flavor accompaniment for the sauce. Or does sauce accompany the rice? I dunno.
I only made a couple of minor changes to the recipe. I used fresh, grated ginger instead of the powdered ginger and I also added some finely minced garlic.
The real flavor boost for this recipe comes from the Chinese five spice powder. The spice blend includes star anise, cloves, cinnamon, fennel, and black pepper. Look for it on the spice isle of your grocery store.
You will notice in the recipe that the marinade and the sauce are the same except that the sauce has chicken stock, cornstarch, and water added to it.