Five-Spice Powder Chicken

Categories: Chicken, Cold in the Middle Jiao, Liver Qi Stagnation, Qi Stagnation in Middle jiao, Spleen Qi Vacuity, Stomach Cold


Five-Spice Powder Chicken

6 servings

1 large piece (0.15 ounces or 4 grams) dried tangerine peel (chen pi), or 1 tablespoon of shredded pieces (optional if unavailable)
2 cloves garlic, peeled and minced
1 (1-inch) piece fresh ginger, peeled and minced
Juice of 1/2 lemon
1 teaspoon Chinese five-spice powder (wu xiang fen)
1/4 teaspoon Sichuan peppercorns or other kind of pepper
2 tablespoons vegetable oil
2 tablespoons dark sesame oil
1/2 teaspoon salt
2 tablespoons brown sesame seeds
1 (4- to 5-pound) roasting chicken, giblets removed

Preheat oven to 450 degrees.

Soak the dried tangerine peel in warm water until soft, about 15 minutes. Remove from water. If necessary, scrape off the white pith and cut into small pieces. (Some herb shops sell tangerine peel already shredded and depithed, in which case you skip this step.)

In a food processor, whir together tangerine peel, garlic, ginger, lemon juice, five-spice powder, peppercorns, vegetable oil, sesame oil and salt until it is the consistency of a paste.

Stir the sesame seeds into the paste.

Wash the chicken, pat dry and evenly coat the exterior and interior of the chicken with the tangerine peel paste.

Place the chicken on a rack in a baking pan and roast for 20 minutes.

Lower heat to 375 degrees and roast for about another 50 minutes until the leg bone rotates easily in its socket and juices run clear rather than pink when you tip them out of the cavity of the bird.

Remove the chicken from the oven and let it rest for 5 minutes before carving.



Especially good for people with a tendency toward stomach distress (such as bloating, gas or poor appetite), fatigue (perhaps due to chronic stress) and aches and pains or low pain tolerance due to cold and stagnation in the middle jiao.

Tangerine Peel-acrid, bitter, warm; SP/LU; regulate qi, harmonize, dry damp, transform phlegm
Garlic-hot, acrid; anti-bacterial, anti-viral, anti-fungal, detoxify meat and seafood, kill worms, remove stagnant food and blood, reduce abscesses, warm yang, dispel cold; CONTRAINDICATED in hot or dry eye DOs, mouth sores, tongue ulcers
Ginger-pungent, warm; LU/SP/ST; disperse exterior cold, stop nausea and vomiting, detoxify other herbs, reduce inflammation
Lemon-slightly cold, very sour; ST/LV/LU; clear heat, quench thirst, harmonize stomach and relive cough
Five Spice Powder-warming; contains each of the five flavors: sour, bitter, sweet, pungent and salty; mixture of star anise, Sichuan pepper, fennel, cloves and cinnamon (sometimes also star anise, licorice root, and/or ground ginger)
Sichuan Pepper-pungent, hot SP/ST; warm MJ, relieve pain and diarrhea from excess cold, descend ST qi, expel damp and cold, combat intestinal parasites
Vegetable Oil-moistening
Sesame Oil-cool, sweet; LI/LV/KD; down bearing, moisten intestines, laxative, detoxifies, raise unsaturated fatty acids, lecithin and vitamin E, treats dryness in intestines, constipation, digestive obstructions, blood and qi vacuity of LV and KD, weakness in muscles, skins and bones; CONTRAINDICATED in excess conditions, weakens SP pancreas network, can cause diarrhea
Salt-salty, cold; KD; clear heat, cool blood, ease bowel movements, nourish KD
Sesame Seeds-slightly warm, sweet; nourish LV & KD, lubricate intestines, blacken gray hair, tonify body overall, benefit skin; grinding recommended because tough cell wall makes it undigestable whole
Chicken-sweet, warm; SP/ST/KD; supplement qi, nourish blood, consolidate KD, boost wei qi