CHINESE 5 SPICE CHICKEN

CHINESE 5 SPICE CHICKEN image

Yield 5 5

Number Of Ingredients 7

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1 family package of leg quartered chicken thighs
(you can use wings too). 8-12 eggs hard boiled
(1 cup soy sauce to 1 1/2 cup water. ). 4-6 tablespoons brown sugar
a mixture of 2 cinnamon sticks
8 whole cloves
3good slices of ginger
5star anise if you have it. 3-5 cloves of garlic.

Steps:

Start by filling up a pot of water for the hard boiled eggs. You can put some vinegar in the water to break gown the skin around the eggs. When the eggs come to a rolling boil turn off the heat and set aside for 15 minutes in the boiling water. While the water for the eggs is boiling you can put a large pot on medium heat. I like to take each chicken thigh and cut the leg and thigh in half which makes the cooking process easier and maximizes the number so servings. Cut the chicken at the top of the drum stick at the white joint. Your knife will go right through the joint of the chicken when you hit the right spot. This will take some practice but any serious cook should learn how to break down the animal cuts of meat that we eat. After this you will brown the chicken drumsticks and thighs. You can throw in the ginger and garlic cloves a little after so you don't burn them. After the chicken is browned add in all the soy sauce and water at the ratio of 1 to 1 1/2 cup until the fluid level almost covers the chicken. Throw in the spices at this time. When the eggs are done peel them and throw them in the stew. Boil the stew covered for a minute or two then simmer for at least 25 minutes. The longer you simmer the stew the longer the soy sauce mix will have to penetrate the eggs and chicken. Do not simmer longer then an hour or you'll be fishing for chicken. This recipe works great with cuts of beef. Happy eating.