Chinese Five Spice Chicken

Preparation 20 minutes

Performance 5 servings

Ingredients

Sauce:

¼ cup of soy sauce (63 ml)
1 ½ tablespoon of corn starch (15 g)
3 tablespoons of honey (45 ml)
1 tablespoon of rice vinegar (15 ml)
2 garlic cloves, minced
1 teaspoon of five-spice powder (star anise, cloves, cinnamon, fennel seed and fagara
pepper) (3 g)
1 cup of water (250 ml)

Southern Fried Chicken Mini Fillets:

3 cups of vegetable oil (750 ml)
½ package of Southern Fried Chicken Mini Fillets (500 g)

For serving:

500 g of Japanese rice, cooked
2 bok-choy, steamed
Sesame oil
Toasted and salted peanuts, skinless
Chives, chopped
Toasted black and white sesame seeds

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Preparation method

Mix the sauce ingredients in a small pan and cook them over low heat, stirring constantly until the sauce is translucent and slightly thick.
In a medium saucepan, heat the oil until it reaches about 180 °C/356 °F. Fry the Southern Fried Chicken Mini Fillets for 5 minutes. Drain well.
Serve the fillets with the hot sauce on top, rice and steamed bok-choy. Finish with sesame oil, peanuts, chives and sesame seeds.

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Continue readingTo cook the Japanese rice, rinse until the water is clear. Cook with 1:1 ratio of rice and
water over medium heat for 10 minutes. Lower the heat, remove the lid and cook for another
10 minutes.

Turn off heat and let the rice still for 5 minutes, it will finish cooking in its own
steam. To prepare the bok-choy, clean and steam until it is slightly soft and bright green. Serve
with a fried finely chopped clove of garlic.

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Main dish