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Chicken Wings in Chinese Five-Spice Blend Soup


Chicken Wings in Chinese Five-Spice Blend Soup

Ingredients (serves 3-4 persons)

Lobo Chinese Five-Spice Blend (Pae-Lo Powder) 1 tablespoon
Chicken wings ½ kg. (17.5 oz)
Fried garlic 1 teaspoon
Vegetable oil 1 tablespoon
Water 3 cups (720 ml)
Sugar 3 tablespoons
Salt 1 teaspoon
Soy sauce 2 tablespoons
Black soy sauce 2 teaspoons
Coriander roots 2 Boiled eggs 5
White tofu 1 block


For best flavour, this dish needs to be prepared one day in advance, and left to marinate. The great taste of the Five-Spice Blend Soup is inherited from the influence of early Chinese cuisine and is a much-loved family favourite.

  • Clean chicken wings thoroughly and leave to dry. Dredge in the Chinese Five-Spice Blend (Pae-Lo Powder).
  • Fry garlic in hot oil until golden brown. Add chicken wings and stir until they are just cooked.
  • Add water and flavour with sugar, salt, soy sauce and black soy sauce plus some coriander root. Close lid and simmer until cooked.
  • Add five boiled eggs, followed by diced white tofu. Lower heat and simmer for about 1 hour.
  • Flavour again to taste and remove from stove. Serve in bowl with a sprinkle of coriander leaves.


  • If clearer broth is preferred, spoon the bubbles out regularly.
  • When left overnight, the broth will seep into the chicken, eggs and tofu and make a better taste.