It's been a very good week for our family. After the disappointment of not getting accepted in a surgical residency last year, Glenn got in for this year! We're heading to Loma Linda California this summer! It's quite the move, going from New Jersey to California, but we're so relieved and excited about the adventure.
But now we talk about food, which today is this wonderful Five Spice Chicken that I found on Rebecca's blog a few months ago. I adore dinners like this, rich in flavor, nutritious, but also quick and easy to make, perfect for the weeknights. I think the five spice powder is completely underused, it's such a gorgeous aromatic spice, which is perfect for chicken.
Five Spice Chicken with Jade Rice
From Chow and Chatter
1/2 teaspoon 5 spice powder
1/2 teaspoon ginger/garlic paste
one tablespoon rice wine vinegar
2 tablespoon soy sauce
dash of sesame oil
6 bone-in chicken thighs and drumsticks
1 cup cooked rice
1 cup spinach
2 cloves of chopped garlic
2 eggs whisked a little with a pinch of salt and pepper
dash of soy sauce
1/4 an onion chopped
Combine the ingredients for the chicken marinade and marinate the chicken in it for 2-3 hours.
Roast in oven, covered, at 350 for 20 minutes and then another 15- 20 minutes uncovered.
For the Jade fried rice, saute the garlic and onion until soft. Add the spinach until cooked down. Add rice, cook to combine, about 3 minutes. Add egg and stir until egg is completely cooked.