5 Spice Roast Chicken Medallions with Bak Choi

Ingredients for Chicken & Marinate

6 chicken chop – remove chicken knobs and marinate with the following for at least 1 hour
1 teaspoon five spice powder
2 table spoon sweet soy
2 table spoon light soy sauce
1 table spoon chili oil
1 table spoon sesame oil
1 tea spoon crushed szhezuan peppercorns or black pepper corns
2 x crush garlic cloves
400g steamed bak choi for garnish
You can't go wrong with roast chicken and if done well it will be golden brown on the outside and juicy and succulent on the inside. It is extremely distinct and a little can go a long way when it comes to flavor. I love using this spices for marinates and for roasts. This is the perfect spice to use on any protein based meals especially duck and lamb.


1.In a bowl add in all the ingredients for marinate and mix well
2.Place chicken chop in a bowl and pour marinate in and marinate for about 30 minutes
3.Once marinated, Roll chicken chop and tie with cotton string and ensure the chicken rolls stay in shape during baking
4.Place chicken rolls into oven at gasmark 190c for 40 minutes and bake until golden brown and cooked through
5.Once cooked, Let the meat rest for 10 minutes before remove string with scissors and slicing each medallions into 3 - 4 thick slices. Serve on a bed of steamed Bak Choi and Steamed rice

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