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+ servings

Five Spice Braised Chicken

Adapted from Chez Pim. I made a few changes in the cooking technique, including browning the ginger and chicken pieces before braising, and using low sodium chicken broth instead water to add more flavor. I also finished cooking the chicken in a crockpot for convenience.
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 -6


  • 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


  1. In a mortar, pound garlic, cilantro roots, peppercorns and a pinch of salt together until fine. Alternatively, use a small food processor.
  2. Heat oil in a large pot over medium heat.
  3. Add garlic pasta and cook, stirring vigorously until fragrant, about a minute.
  4. Add five spice powder, onion, and ginger and cook until onions are translucent, about 2-3 minutes.
  5. Add chicken pieces and brown on both sides.
  6. 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.
  7. 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.