Smoked Five-Spice Chicken recipe, Filipino Recipes


  • 3 lbs 12 oz whole chicken
  • 1/4 cup soy sauce
  • 1 tbs finely grated fresh ginger
  • 2 strips dried mandarin peel
  • 1 star anise
  • 1/4 tsp five-spice
  • 3 tbs soft brown sugar

Put chicken in a large bowl with garlic and ginger.  Cover and refrigerate for at least 4 hours, up to overnight.

Put a small rack in the base of a large saucepan, one big enough to hold chicken.  Add water up to the level of the rack, then place chicken on rack and bring water to a boil, covering the pan tightly  Reduce heat and steam for 15 minutes, then turn off heat and let rest for 15 minutes.  Transfer to a bowl and set aside.

Wash pan and line it with large pieces of foil.  Pound mandarin peel and star anise with a mortar and pestle until they are the size of coarse breadcrumbs.  Add five-spice and sugar.  Spread over foil in pan, then place the rack in the pan and again and top it with the chicken once more.  Place over medium heat , and when spice mixture is smoking, cover tightly and reduce heat to low.  Smoke for 20 minutes, then remove from pan and chop into manageable-sized pieces.  Place on a serving platter and serve.

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