(serves 3-4 persons)

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.