Ingredients

• 1 oz - Garlic, minced
• 1 oz - Onion, minced
• 4 tbsp - spiced wine
• 1/2 tbsp - Salt
• 1/2 tbsp - Ground cloves
• 1 tbsp - Sugar
• 1/4 tbsp - MSG
• 5 tbsp - Light soy sauce
• 2 tbsp - Dark soy sauce
• 1/2 tbsp - Pepper
• 1 tbsp - Vegetable oil
• 1 tbsp - Sesame oil
• 1 - Whole chicken
• For lemon sauce (blend together):
• 1 tbsp - Fresh lemon juice
• 1 tbsp - Vinegar
• 1 tbsp - Sugar
• 1/4 tbsp - Pepper

How to Make Vietnamese five spices chicken

• Wash and dry chicken.
• Combine garlic, onion, 2 tbsp spiced sherry, salt, cloves, MSG, 1 tbsp light soy and 1 tbsp dark soy.
• Rub mixture inside chicken. Place the chicken in a bowl, pour the remaining sherry and soy over the chicken.
• Marinade for at least 2 hours, basting every 20 minutes.
• Heat oven to 400 degree F. Place the chicken on a roasting pan grid and bake for 10 minutes. Brush with marinade.
• Reduce the temperature to 350 degree F and bake for 45 more minutes, basting every 15 minutes.
• Combine oils and brush on chicken.
• Cook another 20 minutes or until chicken is done.
• Serve with lemon sauce and a green salad.