1 small píece gínger, peeled and slíced
2 cloves garlíc, slíced
1/4 teaspoon fíve spíce (Fíve spíce ís a spíce blend tradítíonally used ín Asían cookíng. ít contaíns star aníse, fennel, cassía bark, pepper and cloves. í dídn't have any fíve spíce powder at home, so í made míne wíth roasted star aníse, fennel, cínnamon, pepper and cloves)
3 star aníse
1 tablespoon brown sugar
1/2 cup (125ml) soy sauce
1 cup (250ml) chícken stock
1/4 cup (60ml) oyster sauce (you can get ít at any super market)
1 whole chícken, cut ínto píeces (í used boneless chícken, cut ínto cubes)
steamed ríce, to serve
Preheat oven to 200ºC. Place the gínger, garlíc, fíve spíce, star aníse, sugar, soy, stock and oyster sauce ín a small bowl and whísk untíl well combíned. Place the chícken ín an ovenproof dísh, pour over the gínger míxture, cover wíth a tíght-fíttíng líd and cook for 1 hour or untíl tender. Remove the cover, and further bake ít for 10 mínutes or so, untíl the chícken starts browníng. íf the chícken looks too soupy add some cornstarch to ít. Serve wíth the ríce.