Slowed Cooked Chinese Five Spice Shredded Chicken Thighs
Slow cooked shredded chicken thighs braised in chai tea, Chinese five spice and chili flakes for a nice sweet heat.
Spicy, sweet Asian flavored chicken thighs marry with a spicy-sweet, slightly sour Carrot, Black Radish and Jalapeno Slaw on a sweet bun in a delicious harmony of flavors. So good, they rendered hubby speechless!
Ingredients
- 3 Tbsp. sunflower or vegetable oil
- 1 tsp. sesame oil
- 1 large onion , chopped
- 5 cloves garlic , minced
- 1 Tbsp. Chinese five spice
- 1 tsp. ground coriander
- ½ tsp. ground white pepper
- 1 tsp. red chili pepper flakes
- 2 Tbsp. brown sugar
- 1 ½ pounds boneless, skinless chicken thighs
- 2 Tbsp. rice vinegar
- 1 ½ cups chai tea , steeped strong
- Salt and pepper , to taste
Instructions
- Saute garlic in oils in a large pot, over medium-low heat, until fragrant.
- Add spices and brown sugar, stir well and cook until fragrant, about one minute.
- Add chicken thighs to pot and pour in chai tea. Bring to a boil and reduce heat to a simmer.
- Cook, stirring occasionally, until chicken thighs are cooked through and shred easily.
- Remove thighs from the pot to a cooking board or large bowl. Using forks or your fingers, shredd the chicken off the bones. Throw away bones, skin and any pieces of unedible chicken (or use for chicken stock).
- While you are shredding the chicken, keep the pot liquids simmering. Reduce until the sauce is thick.
- Return chicken to the pot and stir to coat.
- Remove meat from the heat and set aside to rest for at least 10 minutes before using.
- Serve over rice, in tortillas or on slider buns paired with my Carrot, Black Radish and Jalapeno Slaw.
