Chinese 5 Spice Chicken

Chinese 5 Spice Chicken Recipe:

Chinese Five-Spice Chicken
(4 servings)
from the Seattle Times, 5/18/94, food section
a "Light" recipe.

1 (2-1/2 lb.) cut-up frying chicken
1/2 teaspoon five-spice powder, divided
1/4 cup bottled plum sauce
2 teaspoons rice vinegar
1 teaspoon vegetable oil
Shredded iceberg lettuce

1. Rince the chicken and pat dry. Rub 1/4 teaspoon
of the five-spice powder into the chicken, cover and
refrigerate several hours or overnight.

2. Stir together the remaining 1/4 teaspoon of
five-spice powder, the plum sauce, vinegar and oil.
Place the chicken in a foil-lined baking pan and brush
all sides with the plum sauce baste. Bake in a
preheated 350-degree oven 40 minutes, basting
occasionally. (The final baste should be done 10
minutes before the end of the cooking time.) Check
the chicken for doneness.

3. Serve the chicken on a bed of iceberg lettuce.

nutritional data per serving:
calories ..... 416    carbohydrates .... 12g   
protein ...... 41g    sodium ......... 125mg   
monounsaturated fat . 8g
polyunsaturated fat . 5g
fat .......... 21g    saturated fat ..... 6g   
cholesterol .. 131mg