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Five-spice Roast Chicken Drumsticks

In Hong Kong they love and are famed for their skill at rotisserie-style cooking, where whole ducks, chickens and pigs, with their entrails, are roasted to a golden or soy colour. Many eateries display a range of cooked food in their window fronts to entice diners.

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  • 1kg/21/4lb chicken drumsticks, skin on

  • For the marinade

  • 1 tablespoon groundnut oil

  • 3 garlic cloves, crushed and chopped

  • 2 tablespoons freshly grated root ginger

  • 1 tablespoon Shaohsing rice wine or dry sherry

  • 2 tablespoons light soy sauce

  • 2 teaspoons five-spice powder

  • 2 tablespoons honey


  • 1.

    Place all the ingredients for the marinade into a large bowl and stir to combine. Add the chicken and cover the bowl with clingfilm, then place in the fridge and marinate for as long as possible – overnight is ideal, but 10 minutes is okay if you don’t have much time.

  • 2.

    When ready to cook, preheat the oven to 180ºC/350ºF/gas mark 4. Place the chicken on a roasting tray and roast for 30 minutes until the skin is golden.



  • To help vegetables cook in the wok, add a splash or two of water to help create some “steam” whilst stir frying.

  • Use msg free products where possible.

  • Groundnut oil can be substituted with vegetable oil, sunflower oil or corn oil.

  • A large number of dishes can be adapted to suit vegetarians. Look out for where you can substitute the meat for tofu or vegetables and use vegetarian sauces.

  • Use low sodium soy sauce where possible
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    4 comments • 4 ratings
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    Posted by Report
    Hi ching. Instead roasting it, would you suggest to fried it?
    Posted by honeygirl77Report
    yummy... so simple... great for kids
    Posted by Sarah226Report
    DELICIOUS and very very easy!!
    Posted by DazzlerReport
    My dad loves this, he could eat this every day!!!