Every Southeast Asian and Chinese family has a version of this. This is our comfort food, and it does not matter if you are Singaporean, Thai, Vietnamese or Cambodian. You will know this dish. It is amazing and always the thing to serve when you’ve got no more idea what to do.
Use any meat, any kind of intestines, any tofu, or eggs. It can be vegan, it can be carnivorous. Flexible and great! My recipe is simple delicious and quick to prepare.
Five spice powder is commonly used. The five spices are: cinnamon, star anise, szechuan pepper, cloves and fennel. You can either use the store bought five spice powder or dry fry these in equal portions and then stew the meat with that. Of course, the latter give a far more aromatic dish.
1 Tbsp five spice powder (or dry fry 10g each of star anise, fennel seeds, cinnamon stick, cloves and szechuan pepper)
1/4 cup of dark soya sauce
1/4 cup of stock
1/8 cup of wine
3 Tbsp sugar or rock sugar
5 cloves of garlic
1 big onion
1 thumbsize ginger
Duck in bone
Pork meat with or without bones
Hard boiled eggs or Onsen eggs
Chicken wings or whole chicken
- Boil the sauce until thickened.
- Add the meat and other ingredients.
- Boil on low heat until all the ingredients are cooked. Season and remove.
- Serve with white rice.