Tasty Chinese Five-Spice Chicken
This Chinese five-spice chicken recipe is BIG on flavour, but quick on time and ever so simple to make. Chinese five-spice is a mixture of, yep you’ve guessed it, five different spices. Each one brings a totally different taste to the table; sweet, sour, bitter, pungent, and salty. This is what keeps the dish relatively simple to make as most of the flavour comes from the five-spice which when combined with a selective choice of ingredients, brings out even more flavour and works really well.
Main recipe ingredients
- A couple of chicken breasts
- 1 tablespoon of groundnut oil (for cooking)
- Salt and white pepper to taste
- A couple of chopped fresh chillis or 1 teaspoon of chilli powder
- 1 1/2 teaspoons of Chinese five-spice powder
- 2 teaspoons of sesame oil
- 2 or 3 finely chopped spring onions
- 2 teaspoons of light soy sauce
- 1 teaspoon of Shaoxing rice wine
- 1 teaspoon of cornflower (or sauce flower)
Lets get cooking!
OK first of all, get your rice on the boil. This recipe will usually make two decent sized portions so if you want to refrigerate the extra portion for later make sure you cook extra rice. The amount of rice will depend what your current bodybuilding goals are, more for bulking and less for cutting. Usually a good midway point is about 100g of uncooked rice per portion.
Now the rice is on the boil you’ve got to work fast as we are going to quickly marinade our chicken. For the marinade, combine the light soy sauce, Shaoxing wine and cornflower in a bowl then add the chicken and mix it all together. Cover the bowl then refrigerate for 15 minutes.
Whilst the chicken is marinading, prepare the other ingredients. Measure out the chilli power or fresh chillis, salt, pepper and five-spice and combine it all in a small bowl ready for use later on. When stir frying you’ve got to act fast so it’s always good to get the ingredients ready first. Next finely chop the spring onions and you’re ready to go!
Check on your rice, if it’s nearly cooked and you are boiling it in the pan, a great tip is to cover the pan gently with kitchen foil and turn the temperature down low. If its looking low on water then top it up with a drop of boiling water first, this will then slowly steam the rice for the final part whilst we commence our stir fry.
OK, heat up your wok or frying pan. Get the pan smoking hot then add the groundnut oil. Now add the marinaded chicken to the pan and stir fry for 1-2 minutes. Once the chicken is half way through colouring, add the spice mixture we set aside earlier. Stir fry for a further couple of minutes until the chicken is cooked then add the sesame oil then leave to cook for a further minute. Finally turn off the heat and add the chopped spring onions, then you are ready to plate up.