Chinese Five Spice Chicken

Ben loves dishes with a lot of sauce. He can just eat steamed rice with sauce.

Ben made this Chinese Five Spice Chicken with Hard Boiled Eggs and Tofu Puff on Thanksgiving weekend. We avoid going out to eat thinking that restaurants will be packed.


  • 3 chicken legs, trimmed fat and cut into drum sticks and thighs (about 2 pounds), sprinkled with 2 tablespoons Chinese Five Spice Blend and rub gently
  • 2 teaspoons vegetable oil
  • 2 teaspoons minced garlic
  • 3 to 4 cups of water
  • 2 tablespoons sugar
  • 1 teaspoon salt, or to taste
  • 2 teaspoons light soy sauce
  • 2 teaspoons dark soy sauce
  • 5 hard-boiled eggs
  • 6 pieces tofu puff, cut into halves
  • Coriander leaves for garnishing



Heat wok with oil and brown garlic.
Add chicken pieces and stir-fry, turning a few times.
Add water, just enough to cover the chicken pieces.
Season with sugar, salt, light and dark soy sauce.
Add hard boiled eggs and tofu puff. Bring to a boil. Cover and simmer on medium low for 45 minutes.

If there is too much sauce at the end, uncover and turn on high for 5 minutes to reduce the sauce.

Ben tasted the sauce with steamed rice and he likes it.

Garnish with coriander leaves before serving.

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