Asian Chicken Thighs

I am intending to cook a one-plate meal for a dinner-for-2, and for that, we (myself and hubby) can have a no-rice meal.  I've marinated the chicken a day ahead and place in the fridge in a zip-lock bag to let the marinade ingredients seeps deep into the chicken and with an outcome of a flavorful baked chicken.

For the sides, I intend to use whatever ingredients available in my fridge to come up with this one-plate dinner: fresh sweet corn, cucumbers and tomatoes.

Ingredients:
2 whole chicken legs (thighs and drums)
3 tbsp. light soy sauce
1 1/2 tsp. salt
1 1/2 tbsp. five spice powder
6 cloves garlic (minced)
15 g. ginger (minced)
1 tbsp. cooking oil
2 tbsp. Shaoxing Wine
2 tsp. sesame oil
2 tbsp. oyster sauce
2 tbsp. sugar
1 tsp. grounded white pepper

Methods:

1. Place chicken in a large zip-lock bag.
2. Mix all the other ingredients in a bowl.  
3. Pour the mixed ingredients into the zip-lock bag, squeeze out air, seal the bag and squash the bag to ensure the marinade is evenly over the chicken.  Place in the refrigerator to let it marinate overnight.  In between, I turn over the zip-lock bag and give it few squashes.
4. To bake the chicken: arrange the chicken legs on a roasting rack, and keep the leftover marinade in a small bowl.  Bake chicken in a convention oven of 190 degree Celsius for 30 minutes.  Turn over chicken, brush leftover marinade over the chicken.  Continue baking for another 15 minutes or until the chicken reached the desired color.  To taste the doneness, I use a fork to pierce on the thickest part of the chicken leg, and if juice runs out clear, means the chicken is cooked.  
5. For the corn: I brush with the leftover marinade and put it together with the chicken after turning it over.
6. For the pickled cucumbers, I will share this simple recipe in my next blog.

This Asian chicken baked recipe is adapted from 'tasteasianfood.com'.