Five Spice Braised Chicken

More often a dish made with pork belly, this version with chicken is lighter yet is just as flavourful.

Serves6 Origin Far East
Preparation 10 mn Heat rating (Mild)
Cooking 25-30mins Ease (Average)
Vegetarian No


3 tsp Chinese five spice
1 tsp Coriander seeds
1 tsp Ground Ginger
6 cloves of garlic
a pinch of sea salt
1 tablespoon of oil
1/2 a medium onion, finely chopped
1 tsp ground ginger
fish sauce
soy sauce
1 ½ kg pounds of chicken thighs and legs


In a mortar, pound garlic, coriander seeds, peppercorns, and a pinch of salt together until fine. You can use a small food processor if you don't have a mortar and pestle.
In a large pot over medium heat, add the oil and the garlic paste. Cook the paste, stirring vigorously until fragrant, about a minute. Add the onion and five spice powder, cook until the onion is translucent and the five spice fragrant. Add a bit more oil if it's a bit sticky. Add the chicken pieces and add just enough water to cover the chicken. Add one tablespoon of fish sauce, a tablespoon of soy sauce, and ground ginger to the pot. Bring to a boil, then reduce the heat to simmer and continue cooking until the chicken is cooked and tender, about 30-45 minutes.
Remove the chicken pieces from the braising pot and add them to a medium size pot. Set the chicken aside. Return the braising pot with the liquid to the stove and reduce, over high heat, until the liquid reduces by half. Check the seasoning, add more fish sauce or soy sauce to taste. Strain the reduced liquid and pour it over the chicken. Reheat the chicken and sauce until heated through and serve.
Eat with egg noodle and steamed greens such as bok choy, or spinach. Add a squeeze of lime and a pinch of chili powder for an extra kick, if you like.

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