Indian Garam Masala is one of my favorite ingredients that you will always find in my kitchen but then one time I was reading about other countries and the spices they use. I stumbled upon Malaysian five-spice powder which is quite similar to our Garam Masala. It’s a mixture of star anise, cinnamon, cloves, fennel, and Sichuan pepper. It has a great aroma which gives nice elevation to the flavor and scent to the meat.
This is so simple and so easy to make that even a 10 year old kid can cook and impress the whole clan. You can use a skillet, grill it, or bake it in the oven, it will taste perfect.
Five-Spice Powder
| Ingredients | Quantity |
| Ground Cinnamon | 1 tsp |
| Ground Cloves | 1 tsp |
| Ground Star Anise | 1 tsp |
| Fennel Seed | 1 tsp (Toasted and Ground) |
| Szechuan Peppercorns | 1 tsp (Toasted and Ground) |
| Ingredients | Quantity |
| Chicken Thigh | 3 (with or without bones) |
| Garlic Cloves | 2 |
| Five Spice Powder | 1 tsp |
| Sesame Oil | 1 tsp |
| Rice Wine | 1 tsp |
| Oyster Sauce | 1 tsp |
| Soy Sauce | 1 tsp |
| Sugar | 1 tsp |
| Oil | 1 tbsp |
| Salt | To taste |
How to cook cook cook!
- Marinate the chicken with garlic, five spice powder, sesame oil, rice wine, oyster sauce, soy sauce, sugar and salt for 45-60 minutes
- Add the oil in your skillet on medium heat. Pan-fry the chicken on both sides until browned and crispy, and the inside is cooked through
- Remove from the skillet and serve it hot
- If you are using oven then put the chicken at 375 F for 15-18 minutes
Looks delicious!
LikeLike
Thank you Emily. Try it out, and tell whether it worked out for you or not.
LikeLike