Shirleys Five Spice Chicken
- 1 cup sugar
- 1 cup low-sodium shoyu
- 2 cloves star anise, crushed
- 2 teaspoons sesame seed oil
- 2 or more cloves chopped garlic
- 2 (1-inch) pieces of ginger peeled and crushed
- 5 pounds boneless skinless chicken thighs
Shirley’s Five Spice Chicken
Featured in the Honolulu Star-Advertiser on May 25, 2016.
Recipe compliments of Marilyn Lee.
Ingredients:
Directions:
- In a large pot, boil sugar, shoyu, star anise, sesame oil, garlic and ginger.
- Add the chicken and simmer for at least 2 hours.
- Shred chicken and serve with sweetbread rolls as sliders.
- It can be made the night before for an easy potluck dish.
Makes 10 servings.
Approximate Nutrient Analysis per serving (not including sweetbread rolls):
370 calories, 10 g fat, 2.5 g saturated fat, 215 mg cholesterol, greater than 1000 mg sodium, 23 g carbohydrate, 0 g fiber, 21 g sugar, 45 g protein.
