Index Meals | Five-spice chicken with garlic greens
Here’s a recipe for a quick dairy-free, gluten-free Chinese chicken dish using five-spice, soy sauce, and Shaoxing wine, with garlic greens on the side.
Basmati rice, Brown sugar, Chicken thigh fillets, Chinese five-spice, Chinese greens, Choi sum, Dry sherry, Pak choi, Root ginger, Shaoxing wine, Soy sauce
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Five-spice chicken with garlic greens

About This Recipe

Ingredients

¼ cup Shaoxing wine or dry sherry
¼ cup soy sauce
¼ cup water
1 tsp Chinese five-spice powder
1 tbsp brown sugar
1 inch section of root ginger, peeled and cut into thin slices
6 chicken thigh fillets, trimmed and cut into bite-sized chunks
2 cloves of garlic, crushed
1 packet of Chinese greens (choi sum or pak choi, for example), chopped into bite-sized pieces
Steamed rice to serve

Instructions

  1. Combine the Shaoxing wine, soy sauce, water, spice, umami paste, brown sugar and ginger in a medium-sized frying pan. Bring to the boil and then reduce to a simmer, while you trim and cut up the chicken thighs.
  2. To steam the rice, put one cup of rice in a pan with two cups of water and set the heat high until the water starts to boil. When most of the water has evaporated, turn the heat low and cover.
  3. Meanwhile, add the chicken to the simmering sauce and poach, turning every minute or so until cooked through.
  4. When the rice is done, heat a large wok or frying pan and quickly stir fry the garlic in a little wok oil until it starts to go brown. Add the white stems from the greens and stir continuously for 1 minute. Add the rest of the leaves, along with a good pinch of salt, and stir for a further minute.
  5. Divide everything between your serving bowls, along with the chicken and a spoonful or two of the sauce.
Date

September 20, 2015

Category
Dairy-free, Gluten-free
Tags
Basmati rice, Brown sugar, Chicken thigh fillets, Chinese five-spice, Chinese greens, Choi sum, Dry sherry, Pak choi, Root ginger, Shaoxing wine, Soy sauce