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Five Spices Stew with Chicken and Egg

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Member since 2015
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Serves 4 | Prep Time 10 | Cook Time 120

Why I Love This Recipe

This is a Chinese inspired dish that is very popular in Thailand. It's Thai comfort food, which I love. As I grew up with my grandparents, I had this stew with rice almost every single day. My grandma would make a lot of it so we could feed our big family. It's a cheap dish, which was good for our low budget. Sometimes we had enough left-overs to eat for a week! I remember that I always asked to help in the kitchen, but then I ended up playing around instead of actually helping her cook. So I didn't get to memorize her recipe. Later, when I was in college and my grandma was getting old and sick, she was no longer able to cook for us. I wanted to help out, so I tried to cook. I made this dish for her and although I knew it was not as good as her stew, she still ate it anyway. I asked, "how was it grandma?" She replied, "Of course it is delicious! I have to say so, because or else you may not cook for me again." My grandma was funny. She made a joke even when she was very sick. She passed away when I was in the last year in college. I miss her a lot. This dish always reminds me of her.

I hope you guys enjoy my recipe of five spices stew with chicken and egg. Even though it can never replace my grandma's recipe but this recipe is still very good. I promise.

Ingredients You'll Need

Large eggs 6
Water As needed
Brown sugar 1/3 cup
Water 1/3 cup
Chicken stock (or substitute with water) 6 cups
Chinese five spices blend 2 Tablespoons
Star anise 3
Cinnamon stick 1
Black peppercorn 1 Tablespoon
Salt 2 teaspoons
Soy sauce 3 Tablespoons
Black soy sauce 2 Tablespoons
Chicken drumsticks 6, about 2 pounds
Cilantro leaves, coarsely chopped a bunch


1. Place eggs in the sauce pot with room temperature water enough to cover the eggs, bring it to a boil, remove from heat, cover and let them cook undisturbed for about 15 minutes.

2. Rinse the eggs with cold water, peel, and reserve.

3. In a large pot, add brown sugar and 1/3 cup of water, and cook on medium low heat until the sugar is getting darker and thicken.

4. Add chicken stock, Chinese five spices, star anise, cinnamon stick, peppercorn, salt, soy sauce, black soy sauce, chicken drumsticks, and hard boiled eggs. Stir gently. Bring it to a boil, and then lower to simmer. Skim the impurities on the top. (You can place star anise and peppercorn in the cheesecloth and tie it up so they will be easier to discard.)

5. Simmer on very low heat for at least 2 hours. Once the meat is at fork tender, carefully stir in chopped cilantro leaves. Remove from heat.

6. Serve hot with cooked white rice.

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