This traditional dish leverages on the cinnamon and anise spices found in 5-spice powder. Great with rice with lotsa gravy to go along. I always add more 5-spice powder to the pot for enhanced flavour! You may even like to add hard boiled eggs to soak up the fragrant gravy. Remember to use firm or dried beancurd and not the soft mushy type!

Ingredients

3 serv.

g chicken wings↗500 g
five-spice powder1 tablespoon
hardboiled egg5
oil1 tablespoon
garlic↗1 tablespoon
bean curd↗1
sugar↗3 tablespoons
salt↗1 teaspoon
light soy sauce↗2 tablespoons
black soy sauce↗2 teaspoons
dried Chinese mushrooms↗5
soaked in warm water for 30 min
water↗3 cups
sprig fresh coriander1

Step-by-step instructions

1
Knead 5-spice powder over chicken.
2
Brown garlic with 1 tbsp oil.
3
Stir fry chicken wings. Add sugar, salt, soy sauce.
4
Add 3 cups water, eggs, mushrooms (including the water they were soaked in) and beancurd when chicken is cooked. Add more five-spice powder and a dash of black pepper if desired. Cover and simmer for 30min or until chicken is tender. Garnish with coriander, if desired.
5
Serve hot with jasmine rice.

Source: food.com

Original recipe ↗

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