*  Exported from  MasterCook II  *

                    WU HSIANG CHI (Five Spice Chicken)

Recipe By     : New International Cookbook
Serving Size  : 8    Preparation Time :0:00
Categories    : Main Course--Poultry             Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        broiler chicken -- cut up
     1/3  cup           soy sauce
   2      tablespoons   vegetable oil
   1      small         onion -- chopped
   1      clove         garlic -- finely chopped
     1/2  teaspoon      ground ginger
     1/4  teaspoon      ground cinnamon
     1/4  teaspoon      crushed anise seed
     1/8  teaspoon      ground nutmeg
     1/8  teaspoon      ground cloves

Place chicken in shallow glass or plastic dish.  Mix remaining ingredients;
pour over chicken.  Cover and refrigerate, spooning marinade over chicken
occasionally, at least 1 hour.

Remove chicken from marinade; reserve marinade.  Place chicken in ungreased
oblong baking dish, 12 X 7 1/2 X 2".  Brush marinade on chicken.  Cook
uncovered un 350F degree oven, brushing once or twice with marinade, until
thickest pieces of chicken are done, about 1 hour.

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Serving Ideas : Pronounced:  Woo shee-ong jee

NOTES : The five spices used in our recipe are similar to the traditional
spices called for in Chinese dishes.  Five spice powders may contain, in
addition to the spices listed, fennel seed, Szechuan peppers or star anise.
 The Chinese use five spice powder sparingly.   You can substitute the last 5
spice ingredients with 1 teaspoon of Chinese 5 Spice powder.

I have included this recipe because it's just so-o-o good.  I use 2 leg/thigh
joints and 4 breasts on the bone, dump everything in the baking dish and
baste, with a turkey baster, about every 15 minutes.  Perfect every time--and
the BEST flavor!