Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, marinate 600 grams of boneless, skinless chicken thighs and 200 grams of cubed tempeh with 30 ml of gluten-free Tamari and 1 teaspoon of five-spice powder for at least 30 minutes.

2. 2

   Heat 1 tablespoon of vegetable oil in a Dutch oven or heavy pot over medium-high heat, then sear the marinated chicken and tempeh until lightly browned on all sides, about 5 minutes, and set aside.

3. 3

   Add 30 grams of sliced fresh ginger and 4 smashed garlic cloves to the same pot and sauté until fragrant, about 1 minute.

4. 4

   Deglaze the pot with 30 ml of Shaoxing wine, then add 700 ml of water, 30 ml of gluten-free Tamari, 0.5 teaspoon of five-spice powder, 20 grams of rock sugar, 2 whole star anise pods, 1 small cinnamon stick, and 8-10 rehydrated dried shiitake mushrooms.

5. 5

   Bring the liquid to a simmer, return the seared chicken and tempeh to the pot, cover, and reduce heat to low for slow cooking for 1.5 to 2 hours, or until the chicken is tender.

6. 6

   Remove the chicken and tempeh from the pot, skim any excess fat from the sauce, and if desired, reduce the sauce over medium-high heat until slightly thickened, approximately 10-15 minutes.

7. 7

   Serve the slow-braised five-spice chicken and tempeh over rice, garnished with 2 chopped scallion stalks.