5-spiced Chicken

5-spiced Chicken

Chinese five spice instantly gives this tasty chicken dish an oriental feel. Don't be put off by the long list of ingredients this is really easy to cook. Recipe from Nestlé Malaysia.

Preparation time

15 minutes

Cooking time

30 minutes

Serving number 4

Ingredients

2 tbsp Vegetable oil
1 clove Garlic (peeled and finely chopped)
1 tsp Ginger root, fresh (finely grated)
5 Shiitake mushroom, dried
500 g / 1 lb Chicken thigh without bone
500 ml / 2 cups Water
100 g / 4 ozs Chestnuts (cooked and peeled)
1 Carrot (peeled, cut into 1cm pieces)
2 stick Celery (cut into 2 cm lengths)
1 tablet / 2 cubes (4g) MAGGI Chicken bouillon (broth/stock)
1/2 tsp Chinese five spice
1/2 tsp Dark soy sauce
1/2 tsp Sesame seed oil
2 tsps Cornflour ((Cornstarch))

Preparation steps

Soak the dried mushrooms in warm water for 10 minutes. Drain well and then slice and set aside. Cut the chicken thighs into small pieces.

Heat the vegetable oil in a wok or large frying pan. Add the garlic and ginger and fry for a minute or until aromatic.

Add the chicken pieces and fry for 3-4 minutes over a medium heat or until lightly browned.

Add the mushrooms, water, chestnuts, carrot, celery, MAGGI bouillon, chinese five spice, dark soy sauce and the sesame seed oil. Bring to the boil stirring well to dissolve the bouillon/broth tablet. Reduce the heat and cook slowly for 20 - 30 minutes or untilt the chicken is tender.

Mix the cornflour/cornstarch with 1 tablespoon of water to make a smooth paste. Add this mixture to the chicken stirring all the time. Cook until the sauce is thickened. Serve immediately.
Nutritional values per serving

Carbohydrate, total (g) 15.00
Energy (Kcal) 410.00
Protein (g) 23.00
Fats, total (g) 28.00
Energy (Kj) 1711.00