With busy school nights, I’ve been trying all sorts of different make-ahead dinner ideas, including a Five Spice Braised Chicken recipe that I found on Chez Pim. Some days, I start making dinner in the morning, other times, not until the afternoon, but rarely can I make dinner right at dinnertime since I’m usually driving the kids around. As soon as my boys walk in the door, they are starving, so I try to have dinner completely cooked and ready to serve well before then.
To go along with it, I made steamed brown rice in my rice cooker, which can also be left on the warm setting. The only dish I made when I walked in the door were some stir-fry bok choy, which I prepped earlier in the day, so all I had to do was throw them in the wok for a few minutes to cook. The sauce from the Five Spice Braised Chicken, which was fall-off-the-bone tender, was delicious served over the brown rice – my kids loved it!
If I could relive my life, I think I might like to try on Pim Techamuanvivit’s shoes. She has a job that I dream of on some days…globetrotting around the world, eating her way through the streets of Asia and Three Michelin Star restaurants. And, she cooks a mean pot of curry. The New York Times once said, “Pim is not a professional cook, but she is a professional eater.” Not just that, her partner is the “wildly talented” chef David Kinch, chef and owner of Manresa in Los Gatos, California, one of the country’s most innovative restaurants. What could be better…eating good food all the time, whether you’re away or at home.
Five Spice Braised Chicken
- 6 cloves garlic
- 3 cilantro roots
- 1 teaspoon white pepper and black pepper
- a pinch of salt
- 2 tablespoons olive oil
- 3 teaspoons five spice powder
- 1/2 medium onion diced
- One 2" knob ginger peeled and sliced
- 3 pounds chicken thighs and legs or one 4-pound chicken, cut up
- 3 cups low sodium chicken broth
- 1 tablespoon gluten-free soy sauce
- 1 tablespoon fish sauce
In a mortar, pound garlic, cilantro roots, peppercorns and a pinch of salt together until fine. Alternatively, use a small food processor.
Heat oil in a large pot over medium heat.
Add garlic pasta and cook, stirring vigorously until fragrant, about a minute.
Add five spice powder, onion, and ginger and cook until onions are translucent, about 2-3 minutes.
Add chicken pieces and brown on both sides.
Add chicken broth, soy sauce and fish sauce. Bring to a boil, then reduce heat to simmer and continue cooking until chicken is cooked and tender, about 30-45 minutes.
Alternatively, after liquid comes to a boil, transfer chicken and sauce to crockpot and finish cooking. I set my crockpot on high and cooked it 40 minutes, then reduced the heat to low to keep it warm until serving time.