I got the idea for this recipe from The Amateur Gourmet (he used duck) and Chez Pim (she made her own five spice powder) and used our very own native chicken raised in the backyard. We have several native chickens at home that supply our eggs (how about freshly laid eggs still warm from the hen for breakfast?). Occasionally we slaughter them whenever we have a particular dish to cook.
Chicken, five spice and more…
1 whole chicken, cut up into serving pieces
1 lemongrass stalk, chopped
2 tbsp five spice powder
1 tsp crushed pepper
3 tbsp soy sauce
Mix all ingredients in a pan. Add 2 cups of water, cover pan and then bring to a boil. Simmer for 45 minutes to an hour until chicken is cooked. Add more water if necessary to cook the chicken. Once chicken is cooked, remove chicken from the pan and thicken the sauce. Bring back the chicken to pan, coat with sauce and serve. Best with steamed rice.