Chinese Chicken

I'm a great fan of dishes that get on with themselves. Much like people really. If something (or someone) needs constant fussing and endless attention, well, that's not my cup of tea. I'm more the 'you do your thing and I'll do mine' type. Which is exactly why I like this dish. After a little preparation you just leave it for an hour and before you know it dinner's ready. Completely free of hassle.



Take some chicken, I used three fillets and 5 legs (you could take a whole chicken and dismember it if you're into that) and place in an oven dish.
In a bowl combine 1 cup of chicken stock, half a cup of soy sauce and a quarter cup of oyster sauce. Add one tablespoon of dark muscovado sugar and a quarter teaspoon of Chinese five-spice powder. Add three star anise, two cloves of garlic, sliced, and a good chunk of fresh ginger, also sliced.
Pour this over the chicken, cover with a lid or with tinfoil and cook in a preheated 200C oven. Serve with a crispy duck style plate of crunchy veg and some Jasmine rice.



Simple work, complicated flavours. I'm game.