Recipe Ingredient
- 1-1.2 kg chicken, cut into halves
- 4-5 cloves garlic, smashed
- Marinade
- 1 tbsp salt
- 1 tbsp Chinese five-spice powder
- 1/2 tsp pepper
- 2-3 tbsp oil
- 1 tbsp chopped shallots
- 3 slices young ginger
- 3 stalks spring onion
- 2 tbsp sugar
- 1½ tbsp dark soy sauce
- 5cm piece galangal, sliced thickly
- 5-6 cm piece cinnamon stick
- 3 star anise
- 5 cloves
- 700-750ml water
Instructions
- Combine salt, five-spice powder and pepper in a bowl. Use this to marinate the chicken. Keep in an airtight plastic container and leave to marinate in the refrigerator for several hours.
- Heat enough oil in a wok and deep-fry the chicken halves until lightly golden. Remove and leave aside. Dab with kitchen paper to absorb excess oil.
- Heat a clean wok with oil. Fry garlic and shallots until fragrant, then add in sugar. Stir until sugar melts and add dark soy sauce.
- Coat the chicken with the sauce. Add water, galangal, cinnamon stick, star anise, cloves, spring onion and ginger slices. Bring to a boil, then simmer over low heat for 40-45 minutes or until meat is tender and the gravy has reduced. Remove the chicken and chop into bite-sized pieces and serve.
