Roasted five spices chicken and Turmeric rice6

Roasted five spices chicken and Turmeric rice


Roasted five spices chicken


1.5 kg chicken, cut into 6 big pieces


Marinate chicken with below:-

Use a mortar and pestle to pound below to a coarse paste and extract juices:-

2” ginger

10 cloves of garlic


2 tbsp Chinese five spices powder

1 tbsp light soy sauce

1 tsp white pepper powder

1 tsp salt or to taste

2tbsp honey


  1. Marinate chicken pieces with all ingredients for 2 hours
  2. Arrange chicken on a baking pan, cover with aluminium foil.
  3. Bake at preheated oven at 180c for 30mins.
  4. Remove foil and bake at 200c for 20mins or until golden brown.
  5. Serve with Turmeric rice.




Turmeric rice


4 cups rice

1/2tsp turmeric powder

1 and ½ tsp of salt

1tsp chicken stock powder

750ml water

2 shallots, sliced

5 slices of ginger

Few pandan leaves (screwpine leaves)


  1. Heat 2tbsp oil in a wok, sauté shallots and ginger.
  2. Add in rice and all seasonings, quickly mix well and turn off heat.
  3. Transfer rice to a rice cooker, add in water and pandan leaves, set to cook.
  4. Sprinkle some fried shallots and serve with roasted five spices chicken.


Chili dipping sauce


4 fresh red chillies

1” ginger

4 cloves garlic

2 Kasturi lime, finely grate the rind, and extract the juices

¼  salt

¼ sugar


  1. Blend all above ingredients with some water.
  2. Serve with roasted five spices chicken and turmeric rice