CHICKEN BRAISED WITH GINGER AND STAR ANISE
My family loves this quick, easy chicken recipe. Don't expect a thick, clingy sauce-it's not-but it goes really well over steamed rice, served in deep bowls.
Provided by JustJanS
Categories Chicken Thigh & Leg
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat a wok over medium heat, add the peppercorns and cook, shaking often for 3 minutes, or until fragrant.
- Remove and crush lightly with the back of a knife.
- Reheat the wok, add the oil and swirl to coat.
- Add the ginger and garlic and cook over a low heat for 1-2 minutes, or until lightly golden.
- Add the chicken, increase the heat to medium and cook for 3 minutes, or until browned all over.
- Add the remaining ingredients, reduce the heat and simmer, covered, for 20 minutes, or until the chicken is tender.
- Serve with rice.
SPICY BRAISED CHICKEN WITH MUSHROOMS AND STAR ANISE
Categories Chicken Ginger Mushroom Onion Braise Sauté Lunar New Year Hot Pepper Anise Cabbage Bon Appétit
Yield Serves 4
Number Of Ingredients 12
Steps:
- Heat peanut oil in heavy large pot over medium-high heat. Add chicken; sauté until brown, about 4 minutes per side. Transfer to bowl. Add mushrooms, 1 1/2 cups green onions, garlic and ginger to pot. Sauté until mushrooms are tender, about 5 minutes. Return chicken to pot. Add chicken broth, hoisin sauce and star anise. Bring to boil. Reduce heat, cover and simmer until chicken is cooked through, about 20 minutes.
- Remove chicken from pot; cool slightly. Remove skin and bones from chicken and discard. Cut meat crosswise into 1/2-inch-wide strips.
- Meanwhile, boil mixture in pot until reduced to 2 1/2 cups, about 20 minutes. Stir in cabbage and chili sauce. Boil until cabbage is tender, about 4 minutes. Return chicken to pot; simmer until heated through, about 2 minutes. Transfer to bowl. Discard star anise. Sprinkle with remaining 1/2 cup green onions.
STAR ANISE-GINGER "BRAISED" WHOLE CHICKEN
Steps:
- 1. In Dutch oven, combine celery, carrots, onions, peppercorns, bay leaves, thyme, parsley, star anise, ginger, and soy sauce. Add chicken broth and season. 2. Season chicken inside and out with salt and pepper. Add chicken to pot, breast-side up; cover completely with stock. 3. Cover and bring to simmer over medium-high heat. Reduce heat, and barely simmer for 45 minutes. Turn off heat and let pot stand, covered, for ½-1 hour. Remove chicken and strain broth, reserving vegetables. Carve chicken and serve with vegetables and bowls of broth.
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