Our ex submarine friend always likes to make this easy recipe from his days under the sea.
Chicken a la ‘Spago of the Deep’
This recipe from the USS Los Angeles was formulated for 100 servings, which is the typical cooking task facing the submarine’s mess specialists. It has been reduced in size for home cooking.
CHINESE FIVE-SPICE CHICKEN
6-1/2 pounds chicken pieces
1-1/3 cups soy sauce
2/3 cup chopped onions
3 minced garlic cloves
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon ground black pepper
Rinse and drain chicken pieces. Combine soy sauce with onions, garlic and ginger; mix well. Pour over chicken and marinate 30 minutes, turning frequently. Drain. Place chicken on lightly greased sheet pans, skin side up.
Combine cinnamon, cloves and pepper. Sprinkle over chicken. Bake at 350 degrees for 1 hour, or until cooked through. Serves 10.
Approximate nutritional analysis per serving (chicken breast with skin): 435 calories, 22 g total fat, 6 g saturated fat, 150 mg cholesterol, greater than 2,000 mg sodium*.
That looks very good! and doesn’t use the anise-flavored five-spice-powder. (I just don’t like anise flavor in my food.)