2 chicken thighs and drumsticks (500g/ 1.1 lb)
2 spring onion stem, green part chopped, white part minced
1 large clove garlic, minced
1 tsp five spice powder
3 tbsp soy sauce
1 tbsp cooking wine (optional)
1 tbsp sugar
1/2 tsp salt
1/2 tsp pepper
1 tsp honey
1 tsp vinegar
Use a meat tenderizer/fork/paring knife to poke on the chicken. This helps the marinade go deeper into the meat.
In a ziplock bag, combine minced spring onion (white part only), garlic, five-spice powder, soy sauce, sugar, salt, pepper and stir well. Insert chicken into the bag and shake well to distribute the marinade evenly on the chicken.
Let marinate at least 1 hour or over night in the fridge.
Preheat oven 180°C / 375°F
Place chicken on a baking pan lined with aluminum foil ( inner side facing up). Bake for 20 mins
Mix honey with vinegar. After baking chicken for 20 minutes, turn it over and brush the honey vinegar all over the skin. Bake for another 20 minutes. You can brush the mix one more time 10 minutes before finishing.
To make scallion oil, place chopped spring onion in a small bowl, add a pinch of salt and a pinch of sugar, 1 tsp vegetable oil, then microwave for 10-20 seconds.
Serve with hot steamed rice, cucumber & tomato slices.
To make simple dipping sauce: 2 tbsp soy sauce + 1 tbsp sugar + sliced chili.
You can also use the left over sauce from the chicken (if any)