Recipe Cuisine: Thai
Theme: One Bowl Wonder
Lanna Five Spice Braised Chicken
By: Deborah Dean
Ingredients
- 1.5 kg bone‑in, skin‑on chicken thighs
- 2 tsp Chinese five‑spice powder
- 1½ tbsp dark soy sauce
- 2 tbsp neutral oil
- 8 cloves garlic, crushed
- 4 shallots, thinly sliced
- 2 stalks lemongrass, bruised and sliced
- 5 slices galangal
- 6 leaves kaffir lime leaves, torn
- 6–8 dried Thai chilies, crushed
- 3 tbsp fish sauce
- 1 tbsp palm sugar, shaved
- 2 tbsp Shaoxing wine or Thai rice wine
- 250 ml chicken stock or water
- 1.5 cups dried jasmine rice
- 2 tbsp coriander roots, finely chopped plus leaves for garnish
- 1½ tbsp toasted rice powder
- Garnish: Sesame seeds & sliced spring onions for garnish
- 1–2 fresh limes for wedges to serve
Product used in recipe
- VALCOM - LEMON GRASS
- LEE KUM KEE - PREMIUM DARK SOY SAUCE
- SQUID BRAND - PREMIUM FISH SAUCE
Method
- Rub the chicken evenly with Chinese five‑spice powder and dark soy sauce. Marinate for 30 minutes.
- Heat neutral oil in a heavy pan over medium heat. Brown the chicken skin‑side down for 6–8 minutes until deeply golden. Remove and set aside.
- Add garlic, shallots, lemongrass, galangal, lime leaves, and dried chilies to the same pan. Stir‑fry for 3–4 minutes until fragrant and lightly caramelised.
- Return chicken to the pan. Add fish sauce, palm sugar, Shaoxing wine, and chicken stock. Bring to a gentle boil, then reduce to a low simmer.
- Cover and braise for 30–35 minutes, turning once, until the chicken is tender.
- In last 15 mins of chicken cooking, cook jasmine rice as per packet instructions or to your liking.
- Remove the lid off chicken and reduce the sauce for 5–7 minutes until glossy and lightly coating the chicken..
- Stir in toasted rice powder and chopped coriander roots. Cook for 1–2 minutes to thicken and perfume the sauce. Finish with lime juice and torn herbs just before serving.
- Divide rice & chicken between bowls. Serve with lime wedges
