Five Spice Chicken ไก่พะโล้

Five Spice Chicken ไก่พะโล้

Beautiful aromatic Five Spice braised chicken. The chicken is wonderfully tender, flavoursome and warmingly delicious. The spicy sauce binds everything together and helps to cut through the richness of the stock.

The poaching liquid is super tasty so don't throw it away, I have another Chinese influenced dish to show you.

Serves 6.

In a large stock pot, put in

-3 litres water,

-2 star anise,

-1 stick cinnamon,

-3 cloves garlic,

-1tsp five spice powder,

-1tbsp oyster sauce,

-2tbsp soy sauce,

-1 chicken stock cube.

Bring up to the boil, add

-1.8kg free range whole chicken.

Turn the heat down low and leave to simmer for 1 hour with a lid on

In a separate saucepan...

Boil 3 eggs.

Once cooked, peel and add to the stock pot.

Once the chicken has had 1 hour, add

-2tbsp palm or brown sugar.

Turn the heat off and leave the chicken to cool down and continue to cook in the stock.

   Sauce:

-4cm ginger, finely chopped,

-2 cloves garlic finely chopped,

-2tbsp salted soy bean, crushed with the back of a spoon(optional),

-10 chillies (adjust according to your taste),

-1tsp palm sugar,

-8tbsp light soy sauce,

-1tbsp dark soy sauce,

-juice of 1 lime,

-1tbsp chopped coriander.

Combine the above ingredients in a bowl. Adjust seasoning to balance the flavour. Leave aside (the sauce tastes better if you leave it to sit for a couple of hours).

Once the chicken has cooled down.

Carve into portions.

Turn the heat up high to warm the stock through.

Spoon the hot stock over the chicken.

Serve with rice and sauce.