Best Chicken Simmered In Soy And Star Anise Recipes

SOY SIMMERED CHICKEN

Soy Simmered Chicken image

I discovered this from Donna Hay's Classics cookbook and have made it several times. It's just a really simple, delicious dish.

Provided by Terese

Categories Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 teaspoons sesame oil
1 tablespoon shredded ginger
1/4 cup soy sauce
1 tablespoon brown sugar
1/2 cup Chinese wine or 1/2 cup dry sherry
2 star anise
1 cinnamon stick
4 chicken breast fillets

Steps:

Place the sesame oil, ginger, soy sauce, sugar, Chinese wine, star anise and cinamon stick in a frying pan over a medium-low heat and bring to a simmer.
Add the chicken and cook for 6-7 minutes each side or until cooked through.
Serve on plates with the sauce from the pan, with steamed greens and rice.

CHICKEN BRAISED WITH GINGER AND STAR ANISE

Chicken Braised with Ginger and Star Anise image

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

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

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.

SOY-POACHED CHICKEN

This traditional Chinese dish is simple to make: You boil the soy and wine along with some water, ginger, and crushed sugar and add star anise and scallion for flavor. The chicken is boiled too-not simmered, really boiled-but only for ten minutes; it finishes cooking in the liquid with the heat turned off. There are unusual but inexpensive ingredients that make this dish slightly better: mushroom-flavored soy sauce, which is dark and heavy; yellow rock sugar, a not-especially-sweet, lumpy sugar that must be broken up with a hammer before use; and mei kuei lu chiew, or "rose wine," a floral wine that smells like rose water and costs two bucks a bottle. But don't knock yourself out looking for any of these-I give substitutions in the recipe. But if you can easily acquire them, do, because this sauce can be used time and again, as long as you freeze it between uses (or refrigerate it and bring it to a rolling boil every few days) and top up the liquids now and then.

Yield makes 4 servings

Number Of Ingredients 7

Ingredients

3 cups mushroom-flavored soy sauce or any dark soy sauce
3 cups (1 bottle) mei kuei lu chiew wine, or any floral, off-dry white wine, like Gewürztraminer or Muscat
2 whole star anise
14 ounces (1 box) yellow rock sugar or 1 cup granulated sugar
3 ounces (about a 5-inch knob) fresh ginger, peeled, cut into thick slices, and bruised with the side of a knife
10 medium scallions, untrimmed
One 2 1/2 to 3-pound chicken

Steps:

In a narrow pot with about a 6-quart capacity, combine the soy sauce, wine, 2 cups of water, and the star anise over high heat. While the sugar is still in its box (or wrapped in a towel), smack it several times with a hammer or rolling pin to break it up; it need not be too fine. Add the sugar and ginger to the liquid and bring it to a rolling boil.
Add 6 of the scallions, then gently and slowly lower the chicken into the liquid, breast side down. (In a narrow pot, the liquid will easily cover the chicken; if it is close, just dunk the chicken under the liquid as it cooks. If it is not close, add a mixture of soy sauce and water to raise the level.) Bring the liquid back to a boil and boil steadily for 10 minutes. Turn off the heat and turn the chicken over so the breast side is up. Let it sit in the hot liquid for 15 minutes. Meanwhile, trim and mince the remaining scallions and preheat the oven to 500°F, if you like.
Carefully remove the chicken from the liquid and serve it hot or at room temperature. Or place it in an ovenproof skillet or roasting pan. Roast for 5 minutes, or until nicely browned; keep an eye on it, because it can burn easily. In either case, reheat the sauce and, when the chicken is ready, carve it. Serve the chicken with a few spoonfuls of sauce on it. Put another cup or so of the sauce in a bowl and add the remaining scallions; pass this at the table.
Poach other vegetables in the soy sauce for added flavor and to serve along with the chicken. Root vegetables, like carrots, turnips, and parsnips, are best.
Cook cut-up chicken or Cornish hens in the same way; the cooking time will be somewhat less.