Five Spice Chicken Stew

“A Simple Christmas Dish presented to you, if you are not going to celebrate this season elaborately. Super tasty and heart-warming dish to share among your family and friends.”

I attended this Christmas Cooking Workshop conducted by Ms. Irene Jansen last year, costs $40 per pax. It was held at Meritus Mandarin Singapore Hotel. There was about close to 200 attendees, mostly women. Life cooking demonstration by Irene, with buffet lunch of the dishes featured in her cooking workshop. Good workshop, and I learnt a Spicy Chicken Stew from this workshop.

This Spicy chicken stew is not exactly spicy as its spiciness comes from the black pepper added. No curry power, no chili used. Hence, I have renamed it as Five-Spice Chicken Stew, with a little modification of ingredients/ condiments used in this dish. This so-called Christmas dish is actually more like the Chinese stewed chicken, to me. The spices used in this dish simply resembling the Chinese five spice stew meat, with western dish layout i.e. carrot and potato added, and served with mashed potato. Be it spicy chicken stew or Five-spice chicken stew, this is indeed a very delicious, fragrant, flavoursome and super soft & tender chicken dish!!

Anyway, since Christmas is approaching, give it a try on this coming occasion, if you are not going to celebrate it elaborately. Or, eat it anytime!

Taste its soft and tender chicken meat with full flavors penetration after boiled for hours. The sauce goes too well with hot steamed rice (1 bowl of rice would never be enough.. laughing) which could really whet your appetite. I will guarantee your pleasant meal time with this delicious dish.

4 large chicken drumsticks
1 carrot, cut lengthwise
2 potatoes, cut into smaller pices
2 tablespoon of olive oil
2 star anise (Chinese translation: 八角)
2 cinnamon sticks (Chinese translation: 桂皮)
2 cloves of garlic, lightly crushed and skin removed
2 shallots, minced
2 teaspoons of black pepper
2 tablespoons of oyster sauce
1 tablespoon of light soy sauce
1 teaspoon of
Shao Hsing Hua Diao rice wine (绍兴花雕酒)
Pinch of salt to taste
300ml chicken stock (about 1 regular cup)
100ml water (about 1/2 small cup)
1 tablespoon of corn starch, diluted in small amount of water (make into slurry)

1) Heat a pot over medium fire. Add olive oil, garlic and shallot, stir fry for 3 minutes, until fragrant. Put in chicken drumsticks and sauté for 5 minutes until the skin is slightly crispy. Then, add in chicken stock and water.

2) Place carrots and potatoes in the pot. Add in star anise and cinnamon sticks. Bring it to a boil again. Add the black pepper, oyster sauce, light soy sauce, Hua Diao rice wine, and sprinkles of salt.

3) Reduce heat to low fire. Let the chicken stew simmer for 2 hour with lid or tilted on the pot, till chicken drumsticks, carrots and potatoes are completely soft and tender. Stir-in corn starch slurry to lightly thicken the sauce. Heat off, and remain lid on for a couple of minutes. Serve hot with steamed white rice, or just have it by its own!

This dish is easy, and quick to prepare. You can consider this as 1-dish meal since there are meat and 2 kinds of root vegetables in the meal.

Serving of 1 stewed chicken drumstick with some carrots and potatoes yields about 300kcal. I prefer to cook the chicken drumsticks with skin removed, to reduce oil intake.

You may use chicken wings, too!

I love it with chicken wings as the taste will penetrate easier than any other chicken parts.

Slowly remove the wings from pot when served as these wings are too well-cooked and tender that easily disintegrate, after 2 -3 hour boiled.

I prefer chicken wings in this recipe indeed!

Tips: The liquid of chicken stew will reduce to half when simmer without covering with the lid. If you prefer more sauce, simmer with lid fully cover, or tilted on the pot.
* Add in 1 teaspoon of dark soy sauce if darker sauce colour is desired. Try to reduce the amount of salt, if dark soy sauce is added.
* If you intend to cook this dish during weekdays after work, marinate the chickens with light soy sauce overnight. Boil the chicken with medium-low fire for just an hour next evening.
*Alternatively, place all ingredients in croak-pot and set slow cooker to auto shift or low heat, in the morning before setting off to work.