Star Anise Braised Chicken
Info
Succulent chicken thighs infused with the warm, aromatic flavours of star anise, soy sauce, and ginger, braised to perfection. Served with fluffy jasmine rice.
Ingredients
Method
Ingredients
- 1 tbsp neutral oil
- 1 kg chicken thighs and drums
- 1 tbsp Bart ginger paste
- 1 tbsp Bart garlic paste
- 80ml Chinese Shaoxing cooking wine
- 125ml chicken stock, preferably homemade
- 1 tsp fish sauce
- 1 tbsp brown sugar
- 1 Bart star anise
- 4 tbsp light soy sauce
- 4 tbsp fresh orange juice
- 1 tsp cornflour mixed with a splash of water
- 2 spring onions, finely sliced
- Steamed jasmine rice, to serve
Method
1. In a large saucepan heat the oil over a medium heat. Place the chicken pieces in the pan and fry, skin-side down, until browned, around 4 minutes. Turn the chicken pieces and continue frying until browned all over.
2. Transfer to a plate. Remove most of the oil from the pan, leaving around one tablespoon.
3. Add the ginger, garlic, rice wine, stock, sugar, fish sauce, star anise, and soy sauce to the pan. Bring to a boil. Stir through the orange juice, return the chicken to the pan, reduce the heat, cover, and simmer gently for 15 minutes.
4. Turn over the chicken pieces and simmer for a further 10 minutes.
5. Remove the chicken pieces with a slotted spoon and place on a plate. Remove and discard the star anise.
6. Add the cornflour slurry to the pan and simmer until thickened, 2-3 minutes.
7. Add the chicken back in and toss to coat. Serve with the sliced spring onion and steamed jasmine rice.
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