Harmony in Five-Spice Chicken with Braised Zucchini
Five-Spice Chicken with Braised Zucchini, also known as Wuxiang Ji, is a flavorful Chinese dish that masterfully balances the five essential tastes: sweet, sour, salty, bitter, and spicy. Infused with the rich aroma of five-spice powder, this dish pairs tender chicken pieces with perfectly braised zucchini, creating a harmonious and satisfying meal.
Equipment
- Wok or nonstick skillet
- Mixing bowls
- measuring spoons,
- knife
- chopping board,
- spatula
Ingredients
- 8 –12 oz 200–300 g boneless, skinless chicken, cut into bite-size pieces
- 1 teaspoon five-spice powder
- 1 –2 tablespoons reduced-sodium soy sauce
- 2 tablespoons vegetable oil
- 2 small zucchini or yellow squash sliced into thin rounds
- 1 tablespoon Chinese rice wine or pale dry sherry optional
- 3 tablespoons unsalted chicken stock
- 2 teaspoons sugar
- 1 teaspoon cornstarch mixed with 1 tablespoon water optional
- Chopped fresh coriander leaves cilantro or parsley, for garnish
Instructions
- Start by cooking rice if serving with the dish.
- Prepare all ingredients and place them within easy reach of the stove.
- In a bowl, rub the chicken pieces with the five-spice powder, then coat them with the soy sauce.
- Let the chicken marinate for 5 minutes or longer if time permits.
- Heat a nonstick wok or skillet over high heat and add half of the vegetable oil.
- Rotate the wok to coat the sides.
- When the wok is hot, add the sliced zucchini or yellow squash and stir-fry gently until it begins to soften but remains firm.
- Remove the zucchini from the wok and set aside.
- Reheat the wok over high heat and add the remaining oil.
- Stir-fry the chicken for 1–2 minutes or until it begins to brown.
- Return the zucchini to the wok and add the rice wine (if using), chicken stock, sugar, and any leftover soy sauce from marinating the chicken.
- Stir in additional stock or water if the mixture seems dry, and bring to a boil.
- Optional Step: Stir in the cornstarch mixture, reduce the heat to low, and simmer for about a minute, or until the sauce begins to thicken.
- Garnish with chopped coriander leaves (cilantro) or parsley and serve hot with rice.
Notes / Tips / Wine Advice:
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Wine Advice
Pair this dish with a light and fruity Riesling or a dry GewĂĽrztraminer to balance the spicy and aromatic flavors.
Nutritional Information
Calories: 320 kcal | Carbohydrates: 14 g | Protein: 28 g | Fat: 16 g | Fiber: 3 g | Sugar: 5 g | Salt: 1.3 mg
