GINGER ANISE CHICKEN
This is my idea of comfort food, served simply with steamed jasmine rice and green beans or broccoli.
Servings: 6
Calories: 203kcal
Equipment
- wok or large, deep frying pan
Ingredients
- 1 tablespoon peanut or canola oil
- 2 inch piece of ginger, julienned
- 4 garlic cloves, minced
- 1 cup chicken broth
- 1/3 cup dry sherry or Chinese cooking wine
- 1/4 cup salt reduced soy sauce I prefer Kikkoman
- 2 tablespoons honey
- 1 teaspoon freshly ground black pepper
- 3 star anise
- 6 bone-in chicken thighs, skin removed
- Thinly sliced green onions and steamed rice, for serving
Instructions
- Heat a large wok over low heat. Add the oil, ginger and garlic. Stir-fry until for 1 minute or until fragrant.
- Add the broth, sherry, soy, honey, pepper and star anise; stir to combine. Add the chicken. Bring to boil then reduce heat to medium-low. Cook, covered, for about 25 minutes, turning the chicken occasionally, until the chicken is cooked thoroughly. Remove the star anise before serving if desired, I think they look pretty left in if you’re serving this on a platter, family style. For individual servings, remove the star anise. Serve with rice and scatter green onions over the top.
Notes
If your sauce isn’t thick enough – I like lots of sauce for the rice, then cook the chicken a further 5 to 8 minutes, uncovered, to allow the sauce to evaporate and thicken slightly or combine 1 teaspoon of cornstarch (cornflour) with 1 tablespoon of cold water in small bowl and add to chicken, stirring until the sauce is thickened. Serves 4 to 6.
Nutrition
Calories: 203kcal | Carbohydrates: 9g | Protein: 23g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 600mg | Potassium: 375mg | Fiber: 1g | Sugar: 6g | Vitamin A: 34IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 2mg