Photography Andy Arnfield – The Gourmet Grocer
This is an incredibly easy, one pot wonder, and the flavours are delicious. As you are cooking, the kitchen is filled with the smell of Chinese flavours that will have your mouth watering. I always try to buy the very best chicken available, as you get a much better flavour, and also the only brand of Hoisin sauce I use is from Lee Kum Kee, as I feel it has exactly the flavours I am looking for in this type of sauce. I hope you enjoy this recipe as much as we do, and being so quick and easy, it’s great for a midweek meal.
2 tbsp plain flour
2 tsp five-spice powder
8 chicken thighs
60ml vegetable oil
1 onion, finely chopped
4 garlic cloves, sliced
3cm of ginger, peeled and grated
1/2 bunch spring onions, finely sliced plus extra for garnish
1 long red chilli, deseeded, finely chopped
2 tbsp brown sugar
3 tbsp Chinese rice wine
1 cinnamon stick
4 star anise
3 tbsp dark soy
500ml chicken stock
2 tbsp hoisin sauce
Mix flour and five spice, then coat chicken pieces well. Heat oil in a heavy-based pot and brown chicken in batches making sure not to over crowd the pan. Remove and set aside.
Add onion, garlic, ginger, green onions, chilli and cook for a few minutes. Add chicken and remaining ingredients and bring to boil. Reduce heat, cover with lid and simmer for 40 minutes until chicken is tender.
Garnish with extra green onions and serve with rice.