Photograph of the finished Five-Spice Simmered Chicken

Vietnam · Gà rim ngũ vị

Five-Spice Simmered Chicken

50 min Hands-on time + 30 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken wings Chicken wings 3.1 lb
  • Photograph of Five-spice powder Five-spice powder 0.7 oz
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Sugar Sugar 2.8 oz
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Shallots Shallots 1.6
  • Photograph of Oil Oil ½ cup
  • Photograph of Black pepper Black pepper 0.4 oz
  • Photograph of Spring onion Spring onion 2.8 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Marinate the chicken wings with five-spice powder, garlic, shallots, and fish sauce for 30 minutes.
  2. 2 Use only 5g of five-spice powder for the entire batch; any more and the cinnamon and star anise flavor will overpower the chicken's taste.
  3. 3 Caramelize the sugar until it turns a reddish-brown color, then coat the chicken wings with the caramel for 4 minutes.
  4. 4 Pour in 150 ml of water and simmer over low heat for 20 minutes, flipping the wings once during this time.
  5. 5 Open the lid and simmer for 8 minutes until the sauce thickens and coats each wing with a glossy finish.
  6. 6 Sprinkle with pepper and green onions, then serve hot with rice.

With an appliance

  • Pressure cooker 35 min

    Replace step 4: simmer under high pressure for 8 minutes, then quickly release the pressure, and then open the lid and simmer for 8 minutes as in step 5.

Start cooking