Five Spice Chicken W/ Black Rice and Broccoli Stir Fry

I Found this recipe at Epicurious.com... Really good flavor... the dipping sauce makes it!

We will make this one again.

Five Spice Chicken

by Mai Pham

Pleasures of the Vietnamese Table
Ga Ngu Vi Huong
The best five-spice chicken I have had in Vietnam was made by a street food vendor in the port town of Hoi An in the central region. The vendor used a spice mix of freshly toasted star anise and turmeric. When she grilled the chicken, the whole neighborhood was perfumed with the most enticing fragrance. This is my version of that dish.

Yield: Makes 4 servings
Marinade

3 tablespoons vegetable oil

2 tablespoons soy sauce

3 tablespoons minced ginger

2 tablespoons minced garlic

2 tablespoons sugar

2 teaspoons ground turmeric

1 teaspoon Chinese five-spice powder

1/2 tablespoon sea salt

4 whole star anise, lightly toasted in a dry pan for 3 minutes, pounded or ground into a fine powder

1/2 cup Soy-Lime Dipping Sauce (See recipe below)

1 Whole Chicken, cut up; or 4 bnls sknls Chicken breasts

Marinate the chicken for 1 to 2 hours

Grill with woodsmoke

(I used Hickory and a little bit of Mesquite for stronger smoke flavor)

Soy-Lime Dipping Sauce

Nuoc Tuong Pha
This vegetarian dipping sauce can be made with any soy sauce, including the Japanese-style Kikkoman, although the Vietnamese prefer the lighter-bodied Chinese-style products marketed under the brands Kim Lan, Bo De, and Pearl River Bridge. Like dipping sauces made with fish sauce, you can embellish this with different aromatics such as ginger and cilantro.

Yield: Makes about 1 cup

1 clove garlic

2 fresh Thai bird chilies

(Note: I substituted 1/2 jalpano chili because that is what was on hand)

2 1/2 tablespoons sugar

1/3 cup soy sauce, preferably Chinese style

2 1/2 tablespoons fresh lime juice with pulp

1/4 cup water, or to taste

1. Place the garlic, chilies and sugar in a mortar and pound into a paste.

(You can also chop the garlic and chilies by hand, or use a small food processor.)

Transfer to a small bowl and add the soy sauce, lime juice and water. Stir until well blended.

This sauce will keep up to 3 weeks if stored in the refrigerator in a tight-lidded jar.
Source Information

Pleasures of the Vietnamese Table

HarperCollins

Asian Broccoli Stir Fry

This broccoli goes great with Five Spice Chicken.
Ingredients:

· 1 bunch broccoli - cut into florets, stem peeled and chopped

White mushrooms, sliced (optional, pictured above)

· 1 Tbs oil
· 2 cloves garlic, minced, grated, or pressed
· 2 teaspoons grated fresh ginger

· 2 Tablespoons soy sauce
· 1 Tablespoon dry sherry
· 2 teaspoons sesame oil
· 1 teaspoon equivalent artificial sweetener

· 3 Tablespoons toasted slivered almonds

Note: this was a bit sweet for us... I will leave out the sweetner next time. Also, I added the almonds to the stir fry so they would take on some of the flavor of the stir fry sauce.

Preparation:
1) Lightly steam broccoli,

2) While that is happening, if the almonds aren't toasted, you can do that in the skillet you're going to use for the broccoli - either in a dry pan or a small amount of oil.

3) Combine soy sauce, sesame oil, sherry, and sweetener.

4) Heat the oil in a wok or large skillet.

5) Stir-fry the broccoli and mushrooms in hot oil for 1-2 minutes, until almost tender.

Push to the edges of the pan.

6) Put ginger and garlic in the center of the pan (add a little more oil if need be), and saute 30-60 seconds, until fragrant.

7) Put sauce in the pan, and toss all ingredients together. Top with almonds.