Time 1h35m Yield 4 Number Of Ingredients 12 Steps:
In a blender or food processor, blend the soy sauce, oil, sherry, shallots, garlic, ginger, Chinese five-spice powder, serrano pepper, brown sugar, anise, and salt until smooth. Place the chicken in a large bowl. Pour the blended mixture over the chicken, cover, and marinate at least 1 hour in the refrigerator. Preheat grill for high heat. Lightly oil the grill grate. Discard marinade. Place chicken on the grill, and cook 10 minutes on each side, or until juices run clear.
Time 1h5m Yield 4-6 serving(s) Number Of Ingredients 6 Steps:
Place the chicken pieces in a large dish or plastic bag. Mix the remaining ingredients and pour over the chicken. Marinate refrigerated overnight or for 1 to 2 hours if time is short. Transfer the chicken to a baking dish and brush with the marinade. Cook uncovered in a preheated 350F (180C) oven, brushing once or twice with the marinade, until the chicken is done, about one hour.
Time 15m Yield 4 Number Of Ingredients 5 Steps:
Heat a skillet over medium heat. Cook and stir livers in the hot skillet until cooked through, 3 to 5 minutes. Add olive oil, lemon juice, and salt to livers; gently stir until mixed. Remove skillet from heat and sprinkle garlic over livers.
Time 1h Yield 6 servings as a first course, 3 to 4 as a main dish Number Of Ingredients 13 Steps:
Mix flour and five-spice powder, and season with salt and pepper. Dust chicken livers with this mixture. Heat 1/2 tablespoon oil in large skillet; add pancetta, onion and garlic. Sauté over medium heat until onion is soft. Remove all from pan. Add remaining oil to pan, and add chicken livers in single layer. Sauté, turning, until lightly browned but not cooked through. Sauté in two batches if needed. Remove from pan. Add wine, scrape pan and add tomatoes and herbs. Simmer 10 minutes, until tomatoes start to melt. Return onion mixture and livers to pan, simmer 5 minutes, check seasoning and serve over freshly cooked soft polenta.
Time 50m Yield 4 servings Number Of Ingredients 8 Steps:
In a bowl, combine the garlic, ginger, honey, soy sauce, groundnut oil, rice wine, and five-spice powder. Add the drumsticks, and cover the bowl with plastic wrap. Then, let the chicken marinate in the refrigerator for as long as possible. Overnight is ideal, but 10 minutes is fine if you do not have enough time. When ready to cook, preheat an oven to 350 degrees F. Arrange the chicken drumsticks on a roasting pan, and roast for 30 minutes, or until their skins are golden.
Time 20m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Wash and cut livers into thin slices. Heat oil in frying pan. Add liver and fry for a minute or two while stirring. Add cayenne pepper, salt, pepper, and parsley. Add about 3/4 cup water and keep stirring (you can add salt, pepper and cayenne as needed). Keep stirring on medium-high heat until the liver is cooked and the liquid disappears (add a little water and cook for a bit longer if the liver is uncooked when the water has evaporated).
