Best Anise Wine Chicken Recipes

CHICKEN SIMMERED IN SOY AND STAR ANISE

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.

CHICKEN PROVENCAL WITH STAR ANISE

Steps:

• Preheat oven to 350 degrees.
• Blanch onions in pot of boiling water 2 minutes.
• Use slotted spoon, transfer onions to bowl of ice water, cool for 5 minutes, drain and peel.
• Heat 2 tbsp olive oil in a large ovenproof pot over high heat.
• Sprinkle chicken with salt and pepper.
• Work in batches, sear chicken until golden brown, abotu 12 minutes each batch, transfer chicken to plate.
• Drain all but 3 tbsp of dripping, add remaining oil, mushroom, onions and saute for 7 minutes.
• Add star anise, bay leaves and garlic, saute for 3 minutes.
• Add wine and tomatoes, boil until sauce is reduced by half, stir in chicken broth and return chicken to pot.
• press to submerge.
• Cover pot and place in oven for about 1 hour.
• Transfer chicken to plate, tent with foil to keep warm.
• Boil sauce until reduced to about 7 cups.
• Mix butter and flour in a small bowl then gradually whisk the mixture into sauce.
• Simmer until thickens.
• Add olives, season with salt and pepper, add chicken back to heat through then serve.

SPICY BRAISED CHICKEN WITH MUSHROOMS AND STAR ANISE

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.

CHICKEN BRAISED WITH GINGER AND STAR ANISE

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.

ANISEED CHICKEN

Steps:

• Heat cooking oil in wok or large frying pan on medium-high. Cook chicken, in 2 batches, for about 3 minutes per side until lightly browned. Remove from wok.
• Add garlic and ginger to same wok. Heat and stir for about 1 minute.
• Add next 6 ingredients. Bring to a boil on high. Reduce heat and then add chicken. Cover and Cook for 10 to 15 minutes until chicken is no longer pink inside. Remove and discard star anise.
• Stir water into cornstarch in small bowl until smooth. Stir into chicken mixture. Heat and stir for 1 to 2 minutes until sauce is boiling and thickened.
• Serve over your favourite rice.
• This recipe also freezes very well. Freeze it with your favourite fried rice for an asian microwave tv dinner, or use leftovers in your favourite egg roll recipe!