Chicken Braised with Ginger and Star Anise |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. Ingredients:
1 teaspoon szechuan peppercorns |
2 tablespoons peanut oil |
2 pieces fresh ginger, finely julienned (3cm each) |
2 cloves garlic, chopped |
1 kg chicken thigh fillet, cut into thirds |
1/3 cup rice wine (i don't have it so i use sake) |
1 tablespoon honey (i have used maple syrup) |
1/4 cup light soy sauce (i have used the dark successfully) |
1 star anise |
Directions:
1. Heat a wok over medium heat, add the peppercorns and cook, shaking often for 3 minutes, or until fragrant.
2. Remove and crush lightly with the back of a knife.
3. Reheat the wok, add the oil and swirl to coat.
4. Add the ginger and garlic and cook over a low heat for 1-2 minutes, or until lightly golden.
5. Add the chicken, increase the heat to medium and cook for 3 minutes, or until browned all over.
6. Add the remaining ingredients, reduce the heat and simmer, covered, for 20 minutes, or until the chicken is tender.
7. Serve with rice.
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