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.