Five-spice roast chicken drumsticks / Hot and sour cabbage

From BBC recipes
Serves 4

Ingredients

For the marinade
1 tbsp groundnut oil
3 cloves garlic, chopped
2 tbsp grated fresh root ginger
1 tbsp Shaoxing rice wine or dry sherry
2 tbsp light soy sauce
2 tsp five-spice powder
2 tbsp honey

For the chicken
1kg/2lb chicken drumsticks, skin on

For the marinade, place all of the marinade ingredients into a large bowl and stir to combine. Add the chicken and cover the bowl with cling film, then place into the fridge to marinate for at least 15-20 minutes, ideally overnight.

Preheat the oven to 180C/350F/Gas 4.

Place the chicken drumsticks onto a roasting tray and roast for 30 minutes, or until the skin is golden and the chicken is cooked through. (To check, pierce the drumstick at its thickest part, next to the bone. The juices should run clear.)

From the Home Book of Chinese Cookery by Deh-Ta Hsiung
Ingredients

680g green or white cabbage
a few dried red chilli
about 10-12 Sichuan peppercorns
3-4 tbsp oil
1 1/2 tsp salt

For the sauce:
2 tbsp soy sauce
2 tbsp vinegar
1 1/2 tbsp sugar
1 tsp sesame seed oil

Wash cabbage in cold water and tear the leaves by hand into small pieces the side of a matchbox. Cut the red chilli into small bits, mix the sauce in a bowl.

First heat the wok, add the oil and wait for it to smoke before throwing in the peppercorns and chills to flavour the oil. Before they are burnt quickly add the cabbage, stir until it starts to o limp. Then add salt and continue stirring. Then pour in the sauce and stir to allow the sauce to mix in well. Cook until the cabbage is cooked.