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Chinese Roast Chicken Legs and Vegetables

Chinese Five Spice Powder is a seasoning mix that is considered to be the perfectly balanced combination of the five key flavors in Chinese (and other Asian) cooking: sweet, sour, bitter, salty and spicy. These flavors are captured by blend of five unique ingredients: cinnamon, cloves, fennel, star anise, and Szechuan peppercorns.

    This combination does not exist.


    Chinese Five Spice Powder 2.0 grams

    Chinese Five Spice Powder

    Light Soya Sauce 20.0 ml

    Light Soya Sauce

    Red Bell Pepper 150.0 grams

    Red Bell Pepper

    Green French Beans 75.0 grams

    Green French Beans

    Garlic Cloves 1.0 Unit(s)

    Garlic Cloves

    Ginger 10.0 grams

    Ginger

    Spring Onions 10.0 grams

    Spring Onions

    Broccoli 100.0 grams

    Broccoli

    Chicken Legs Skin On 2.0 Unit(s)

    Chicken Legs Skin On


    • Time : 45.0 mins
    • |
    • Calories: 740.0 kcal
    • |
    • Protein : 42.0 g
    • |
    • Fat : 20.0 g
    • |
    • Carb. : 21.0 g
    : Your Kitchen Essentials
    Utensils: oven tray |
    Pantry: Salt | Pepper | Your preferred cooking Oil |
    : Prepare the Ingredients
    - Place the oven tray in the oven and pre-heat the oven to 180C.
    - Get the chicken out of the fridge a good 20 minutes before cooking and pat it dry with a kitchen towel.

    Wash and dry the vegetables prior to chopping (as required):
    - Red Bell Pepper: remove the stalk and the seeds on the inside. cut it into long strips
    - Garlic: peel and chop fine
    - Ginger: peel and chop fine
    - Broccoli: cut into florets
    - Spring Onion: slice
    - Green French Beans: remove the stems.
    : Oven Bake, Plate and Serve
    Chicken:
    Season the chicken with some of the five spice powder, salt and pepper. Generously rub cooking oil all over the chicken. Remove the hot tray from the oven and then carefully place the chicken on the oven tray. Save space on the tray for the vegetables.
    Cook the legs for around 30 minutes or until they are completely cooked through (internal temperature 72C).

    Vegetables:
    With the exception of the spring onions, coat all the vegetables in cooking oil, remaining five spice powder and light soya sauce.
    Place them on the oven tray 10 minutes after the chicken and let them cook for about 20 minutes.
    The chicken and the vegetables should be ready at the same time.

    Plate and Serve:
    Plate the Chicken and the Vegetables, garnish with spring onions and serve.