Exploring China: A Culinary Journey by Ken Hom and Ching-He Huang was a really interesting culinary programme shown on BBC last year. During one of the takes, Ching said “I love to cook what I love to eat”. I totally wholeheartedly agree with her as I see it everytime I cook and everytime I cook something new or something that reminds me of family and home and comfort.

Baked 5-spice Drummettes 3Recipe fully adapted from Exploring China: A Culinary Journey by Ching

Serves 2-4 to share

  • ±1 kg chicken drummettes (or 8 whole chicken wings)
  • 1 spring onion & 1 fresh red chilli, finely chopped – to garnish (optional)

Marinade Ingredients:

  • 1 tsp garlic powder (or 2 garlic cloves, peeled and crushed)
  • 1 tbsp ginger powder (or freshly grated root ginger)
  • 1 tsp Chinese 5-spice powder
  • 3 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 3 tbsp Shaoxing rice wine (or dry sherry)
  • 2 tbsp soft brown sugar


  1. Combine all marinade ingredients in a large bowl (or container with cover).
  2. Add chicken and toss to coat in marinade mixture.
  3. Then cover and leave to marinate in fridge for 1 hr (it was 24 hrs for me).
  4. Preheat oven to 190C.
  5. Line a baking tray with baking parchment. Arrange chicken (without marinade) in single layer on lined tray and bake for 20 mins.
  6. Remove from oven carefully (hot!). Brush chicken on both sides with marinade.
  7. Return chicken to oven to bake further for another 20 mins.
  8. Serve immediately with rice and stirfried vegetable or baked potatoes/sweet potatoes and fresh salad. Also great as snack or appetizer for a party.

Baked 5-spice Drummettes 2


  • Ching’s recipe was fried in a wok with some garnishing.
  • Ching pan fried the chicken and added in other flavouring and garnishing. I’ve used only the marinade ingredients and added in enhancing flavourings. 🙂

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