A couple of readers were impressed enough with my attempt at salt and five spice chicken to request the recipe, so here it is! It's very simple but the results are tasty. The recipe comes from Donna Hay's cookbook New Food Fast; parenthetical comments are mine.
- 2 tablespoons lemon juice
- 1 tablespoon chilli oil
- pinch Chinese five spice powder
- 400g chicken pieces (I bought about 2 lb worth of chicken thighs, so I approximated and doubled the quantities in this recipe)
- 1 tablespoon sea salt (I used regular table salt)
- 1 teaspoon five spice powder, extra
Preheat the oven to 200 degrees Celsius (400 Fahrenheit). Place a large frying pan over high heat. Add the chicken pieces, skin-side down, and cook for 2 minutes each side or until crisp and golden. Transfer to a baking tray and bake for 8-10 minutes or until cooked through. (Because I used so much chicken, it actually took me about 20-25 minutes for the pieces to cook thoroughly.)
Combine the salt and extra five spice powder. To serve, place the chicken and small piles of the salt and five spice mixture on plates. Serve rice and greens on the side. To eat, dip the chicken pieces into the salt and five spice mixture. Serves 2.