Roast Chicken Stew Recipe

Roast Chicken Stew Recipe

1 whole chicken

1 tsp Chinese five-spice powder

2 tbsp thick soy sauce

5 tbsp fish sauce

12 dried mushrooms, softened

8 pieces wood ears, softened

2 cloves garlic, crushed

2 cm piece cinnamon stick

4 tbsp corn flour

2 pc star anise

5 cup water

8 tbsp oil

3 tbsp cooking wine

6 hard-boiled eggs (optional)

Salt, sugar and pepper to taste

Spring onion

Method:

Rinse well and fry chicken . Marinate with all seasonings and wine and leave it in the refrigerator for 3 hours. Heat oil in a big wok and place chicken in it until it browns all over. Drop in the garlic and all spices. Stir in wood ears and mushrooms. Cover with water and let it cook for 30 minutes. Put in egg. Separate chicken and eggs from sauce. Thicken sauce with corn flour, with a bit of water added. Cut chicken into bite-size. Pour the gravy over the chicken and garnish with spring onion.