five-spice guava glazed drumsticks with green onion pancakes

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  • add   Garnish: Orange wheels and five spice powder
  • add   1/2 teaspoon five spice powder
  • add   10 green onions, minced
  • add   2 teaspoons sesame oil
  • add   1 teaspoon salt
  • add   1/3 to 1/2 cup cold water
  • add   1/2 cup boiling water
  • add   1-1/2 cups flour
  • add   For green onion pancakes:
  • add   1/2 teaspoon five spice powder
  • add   1 garlic clove, minced
  • add   1 teaspoon sesame oil
  • add   1 tablespoon fresh, grated ginger
  • add   1 teaspoon soy sauce
  • add   2 tablespoons lime juice
  • add   1/3 cup sake or water
  • add   1/4 cup balsamic vinegar
  • add   8 oz. guava paste, cut into small pieces
  • add   For guava glaze:
  • add   2 teaspoons vegetable oil
  • add   8 chicken drumsticks


  1. Make guava glaze by combining all ingredients in a saucepan, and heating until warm and well-combined. Remove from heat. Preheat oven to 350. Lightly brush the chicken legs with oil, and place them in a large, oven-safe skillet. Over medium heat, brown the legs for 6 to 8 minutes, turning. Place half of the glaze in the pan, and turn chicken legs to coat. Transfer the pan to the oven and bake until the chicken is cooked through (reaching an internal temperature of 180 deg) and the glaze has thickened, about 35 minutes, spooning the glaze over the legs once or twice while baking. For green onion pancakes, mix together flour and boiling water. A dd 1/3 cup cold water and knead until dough is smooth, adding more water if required. Cover and let dough rest for about 15 minutes. In a small bowl, combine salt, sesame oil, green onions, and five spice powder. Set aside. Divide dough into 10 pieces. Flatten each piece in the palm of your hand and roll into a 6-inch circle. Spread each piece with the green onion mixture. Roll up dough into a jellyroll. Then wind up into a snail shape. Flatten slightly; roll on lightly floured surface to 5-inch circle. Spray a non-stick griddle with vegetable oil spray. and heat over medium-high heat. Fry pancake until golden brown, about 2 minutes, turn and cook other side. Repeat with remaining dough. Serve pancakes with chicken legs and serve additional glaze alongside. Makes 4 servings.