Foil-wrap Five-Spice Roast Chicken

[zhemao]

Sorry for not posting much recently. I've been too busy to cook much. I tried this recipe out yesterday and I think it turned out quite well.

Ingredients:

• Chicken thighs (other cuts probably also okay)


• Five-spice powder


• Salt


• Garlic Powder


• Sesame Oil


• Scallions

Pre-prep Directions:

1. Rub salt into the chicken thighs until the pores in the skin become visible


2. Sprinkle garlic powder onto the chicken and make sure it's evenly distributed


3. Liberally dust both sides of the chicken with five-spice powder


4. Put the chicken into a sealable container and pour some sesame oil over it. Toss to coat evenly


5. Let the chicken sit in the refrigerator to chill overnight

Cooking Directions:

1. Cut the scallions into stalks about as long as the chicken is wide


2. Lay down a sheet of tin foil. Place the scallions down first and then lay the chicken over them


3. Fold the foil over the chicken into a rectangular envelope. Make sure to leave extra space as the juices will come out during cooking. Each piece of chicken should be wrapped individually.


4. Put a non-stick pan on the range on low heat. Put the foil envelopes down on the pan and cover.


5. Let the chicken cook like this for about 30 minutes.


6. Turn off the heat and let it sit in the pan for an additional 5 minutes.


7. Move the foil envelopes to a plate and carefully unwrap.


8. Transfer the chicken to one container and pour the juices into a separate container.

That's pretty much it. If you have toaster oven, you could probably use that instead of the pan. Just make sure to use a baking tray in case the juice leaks out of the foil envelopes.

Not sure what to do with the extra chicken fat. After chilling in the fridge, it will solidify. Perhaps you could use it like a bouillon cube. You could make gravy from it, or use it to fry something else (Chicken-fried rice?). If I figure something out, I'll make another post here.

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