Five-spice powder is a magical formula balancing peppercorns, cinnamon, cloves, fennel seeds, and star anise. We credit the Chinese for the invention and use it in many Vietnamese dishes. Five-spiced Chicken is not only flavorful but also aromatic; it’s often sold in the meat delis of Little Saigon. But if you want to make it yourself, it’s very simple. I prefer to use individual pieces of chicken because it’s easier to marinate them thoroughly, but you can certainly apply this recipe to a whole chicken. Because it’s not a typical, salty Vietnamese dish, Five-spiced Chicken can be served with fried rice or a sautéed noodle dish.
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