As a Chinese-American first-technology immigrant, I grew up with cinnamon as a savory spice. It’s generally observed in five-spice mixes, and I remember my grandfather’s pork belly stew as one of the foundational childhood dishes that for good cemented my adore for cinnamon.
It was a humorous minute of culture shock when my mothers and fathers very first found cinnamon was applied as a widespread sweet spice in so a lot of North American desserts. To this day, they nevertheless are not able to thoroughly enjoy factors like snickerdoodle cookies and cinnamon rolls and are wary of getting ambushed by the existence of cinnamon in sweets. Luckily, my palate was even now elastic enough to be open up to cinnamon’s androgynous greatness.
I do not know if my mom and dad will like this five spice roast hen drumstick recipe, but I certain savored it. Paired with some properly spiced rice and roast veggies that take up all of that flavorful pan juice, it helps make for a rather hearty meal.
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For the marinade
small-sodium soy sauce
rice wine vinegar
packed brown sugar
toasted sesame oil
For the chicken
yellow onion, slice into wedges
Thinly sliced environmentally friendly onions, for serving
For the rice
extra-virgin olive oil
ground Szechuan peppercorn
ground white pepper
freshly ground black pepper
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- Marinate the hen: In a big bowl, whisk collectively all marinade components right up until easy. Increase rooster and flip to coat evenly in marinade. Enable to rest for 30 minutes, or up to right away in the refrigerator.
- Preheat oven to 375°. In an ovenproof skillet, area marinated rooster, carrots, and onions in an even layer, then drizzle with remaining marinade. Roast chicken, flipping midway and brushing with olive oil as desired, until inner temperature reaches 165° and right up until greens are tender, 35 to 40 minutes.
- In the meantime, make rice: In a medium pot about medium warmth, warmth oil. Insert all spices, ginger, and garlic and toast until eventually fragrant, about 1 moment. Add rice and stir to coat grains in oil, toasting until rice turns a little far more opaque, 2 to 3 minutes. Season with salt and MSG (if applying), then slowly stream in water.
- Carry to a boil, then reduce warmth to reduced and deal with pot with a lid. Prepare dinner till liquid has evaporated and rice is tender, about 17 minutes.
- Provide rooster and veggies with rice, garnishing with eco-friendly onions if ideal.
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