Soy Simmered Chicken Recipes
CHICKEN SIMMERED IN SOY AND STAR ANISE
Make and share this Chicken Simmered in Soy and Star Anise recipe from Food.com.
Provided by lauralie41
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the ginger, sesame oil, soy sauce, cooking wine or sherry, star anise, cinnamon stick and sugar in a frying pan over high heat and bring to a boil.
- Add the chicken and cook for 6-7 minutes on each side or until cooked through.
- Add the greens to the pan and cook for 2 minutes or until tender.
- Place chicken and greens on serving plates and spoon over pan juices as sauce.
- Serve with steamed rice.
Nutrition Facts : Calories 210, Fat 5.8, SaturatedFat 1.1, Cholesterol 75.5, Sodium 1280.2, Carbohydrate 9.9, Fiber 2.4, Sugar 6.2, Protein 30.2
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- Take your chicken out of the refrigerator an hour before you plan to cook. You'll want it at room temperature when it hits the pot. Remove the giblets, and thoroughly rinse the chicken inside and out.
- Grab your stock pot. It will ideally be a tall, narrow pot that will just fit the chicken, since it should be totally submerged in the cooking liquid (if you use a larger pot, you'll need to increase all the ingredients proportionally to create more cooking liquid). Put it over medium low heat, and add the oil and ginger.
- Let the ginger caramelize for about 30 seconds. Then add the scallions and cook another 30 seconds. Add the star anise and wine (you can use Shaoxing rice wine, rose wine or a mix of both), and bring to a simmer to let some of the alcohol cook off. Add the soy sauce, dark soy sauce, sugar, salt, and water. Bring to a simmer again and cook on low heat for another 20 minutes.
- Increase the heat to bring the liquid to a slow boil (i.e. a little stronger than a simmer, but not a rolling boil). Use a large roasting fork inserted into the chicken cavity to lower the chicken slowly into the pot breast side up. Make sure any air pockets in the cavity fill up completely with liquid. The chicken should be entirely submerged at this point.
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