Spiced chicken and shrimp with French fries

Ingredients

• Half a chicken
• 20 cloves of allspice
• 2 small pieces of cinnamon
• 6 star anise pods
• 100 g of white sugar
• 5 pieces of kion
• 1 liter of water
• 1 ounce of pisco
• 2 tablespoons of seasoning
• 1 litre of oil paint
• pepper, 5 flavors
• 10 whole brown shrimp

In a saucepan or pot, pour 1 liter of water and bring to a boil.

Place the cloves, cinnamon sticks, and star anise in a muslin bag. Form a small pouch and seal it tightly. Place the bag in the pot.

Bring to a simmer over low heat for 20 minutes, adding salt, spices, sugar, and the pisco.

Add the chicken to this mixture, then continue to cook over low heat until it is fully cooked.

Remove the chicken, allow it to cool completely, and then fry it in very hot oil to give it a beautiful golden color. Cut the chicken and arrange it in the serving dish.

Fry the brown shrimp pieces in the same oil until golden brown, then arrange them along the edge of the plate. Serve with lemon wedges and a five-spice pepper blend in a small dish. Accompany with lemon juice and a five-spice cinnamon blend.