Five-Spice Chicken and Rice

This is the first time I tried this particular recipe. The original recipe called for pork tenderloin, and did not include broccoli. I substituted chicken breast for the pork tenderloin, and broccoli for the red pepper (as the fridge contents dictated). The chicken turned out moist and tender, and the buttery egg strips were yummy. Overall, I thought this dish tasted very much like a slightly exotic (due to the five-spice) fried rice, with more vegetables and meat.

However, I decided the final results of my efforts tasted a bit bland. I realized I had not put any salt and pepper on the chicken. That would have helped, I think! (The original recipe did not specify salt and pepper amounts, or when and where to add). I have re-written the recipe with some modifications and suggestions.

I would like to try it next time with maybe some crushed red pepper, or a diced jalapeno pepper in with the vegies, or just a little red hot chili powder in there somewhere to spice it up a notch and add a little more excitement. And definitely salt and pepper on the meat. In fact, I think you could make this dish with a reduced amount of five-spice, or even omit it altogether, as long as you flavored it with the right amount of salt and pepper.

Five-Spice Chicken and Rice

1 1/4 cups long-grain white rice
2 1/2 cups water
pinch of salt and splash of oil

2 tsp. Chinese five-spice powder
4 Tbsp. cornstarch
2 Tbsp. brown sugar (I think you could omit this with chicken)
1/4 tsp. salt, or to taste
1/4 tsp. pepper, or to taste (I like pepper)
1 egg, beaten
1+ lb. chicken breast (or pork tenderloin), sliced thinly (The package of chicken breasts I used was closer to 1 1/2 lbs.)
2 Tbsp. oil – for frying

1 – 2 Tbsp. oil – for frying
1 small onion, diced
2 garlic cloves, minced
1 head broccoli, cut into small florets
1 red bell pepper, seeded and diced
2 -3 carrots, diced (or cut into matchsticks)
3/4 cup frozen peas (I suggest thawing in hot water, or parboiling, and adding to the stirfry at the end, as otherwise they seem to have a tendency to be dry and mealy.)
1 – 2 Tbsp. soy sauce (opt)

1 Tbsp. butter
2 eggs, beaten
salt and pepper, to taste

1. Put rice on to boil. (When done, set aside to cool.)

2. Mix together five-spice powder, cornstarch, brown sugar, salt, pepper and beaten egg. Slice chicken breast and toss in mixture until well-coated. Set in fridge while you prepare vegetables.

3. Prepare vegetables – this is probably the most time-consuming step, especially if you matchstick slice your carrots (NOT my favorite thing, but they stir-fry faster!). For vegetables, you may wish to substitute what you have on hand. For example, I left out the red bell pepper, and used more carrots instead. You will need approximately 4 – 5 cups of vegetables in addition to the onions and garlic.
QUICK OPTION: If you are short on time, you could use a package of frozen stir-fry vegetables instead.

4. Heat 2 Tbsp. of oil in pre-heated wok (or large skillet). Add meat and cook over high heat. When brown on one side, turn the pile over and brown the other. Stir fry til all pieces are done (check the thickest). Remove from wok with slotted spoon and set aside in a large heat-tolerant bowl (I use stainless steel), or pot.

5. Heat additional 1 – 2 Tbsp. oil in wok, and stir-fry vegetables over high heat. If you are using the vegetables listed, and have matchstick-cut your carrots, or if you are using a package of frozen stir-fry vegetables (you can thaw these first for quicker cooking), put all the raw vegetables in the wok together. Otherwise, the general rule is if you have vegetables that take longer to cook, or that you want softer (such as thicker-cut carrots), put them in to cook first, and then after a couple minutes, add the ones that don’t take as long, or are best a little crisp (such as broccoli). Add any precooked vegetables last, just to re-heat. The whole stir-fry process only takes about 5 or 6 minutes. When vegetables are crisp-tender (eg. broccoli will be bright green), set aside with the cooked meat.

6. Heat butter in a skillet or in the bottom of the wok. Add 2 beaten eggs, season with salt and pepper, and cook until set. Remove from pan and slice thinly.

7. Put all ingredients back in wok – the vegetables, meat, cooked rice and egg strips. Add soy sauce if you like. Gently mix together and cook for about 5 minutes, or until heated through.

SAUCE OPTION: If you would like a saucier version, add a cup or so of chicken broth, and an (optional) tablespoon of soy sauce to the meat and cook for about 2 minutes until sauce thickens. The cornstarch already on the meat will work to thicken the sauce. Alternately, you can whisk together 1 Tbsp. of cornstarch to 1 cup of chicken broth and 1 Tbsp. of soy sauce, and cook about 2 minutes. Another idea is to add the five-spice powder to the sauce, instead of to the meat coating.

CLEAN-UP NOTE: Although this ends up a “one-dish” meal at the table, expect to have to wash 2 or 3 cooking pots/pans, plus at least a couple more containers for prepared ingredients set aside and waiting to go back in the mix!