Five-spice powder is a mixture of five spices. It is popular in Chinese cuisine, but also used in other Asian cookery. There are many variants. The most common is bajiao (star anise), cloves, cinnamon, huajiao (Sichuan pepper) and ground fennel seeds. Instead of true cinnamon, "Chinese cinnamon" (also known as rougui, the ground bark of the cassia tree, a close relative of true cinnamon which is often sold as cinnamon), may be used.
Today menu is meat and chicken with five spices powder. It taks quite a long time to prepare this meal (about 45 minutes or more) but I guarantee it is worth to trial. You can have this dish with steamed jasmine rice and if you are typically Thai people, we can have it with rice and seasoned with chilly and vinegar.
First, boiled eggs.
Chop garlics roughly and stir fry with vegetable oils.
Add chicken or other meat that you want such as pork or turkey. (Chinese and Thai usually use belly pork or hogs for this meal but I think it is too oily and not good for health)
Season and color with thick soy sauce.
Add water to submerge all the chicken.
Add thin soysauce with mushroom.
Add sugar
Add five spice powder. (not much it will taste too strong)
Add deep fry tofu.
Add eggs and boile with low heat for at least 45 minutes.
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