Best Star Anise Ginger Braised Whole Chicken Recipes

Chicken Braised with Ginger and Star Anise image

Provided by JustJanS

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

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.

Spicy Braised Chicken with Mushrooms and Star Anise image

Yield Serves 4

Number Of Ingredients 12

1 tablespoon peanut oil
4 chicken breast halves with skin and bones
12 ounces fresh shiitake mushrooms, stemmed, caps quartered
2 cups chopped green onions
2 tablespoons minced garlic
1 tablespoon minced peeled fresh ginger
2 14 1/2-ounce cans low-salt chicken broth
1/2 cup hoisin sauce
4 whole star anise
4 cups 3/4-inch-wide strips Napa cabbage (about 1/2 small head)
1 tablespoon hot chili sauce (such as sambal olek or sriracha)*
*Available at Asian markets and in the Asian foods section of some supermarkets.

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.

STAR ANISE-GINGER

Categories Chicken

Yield 4 servings

Number Of Ingredients 13

4 celery stalks, cut into ½" pieces
2 large carrots, cut into ½" pieces
2 large onions, cut into ½" dice
1 tsp black peppercorns
2 bay leaves
2 sprigs fresh thyme
¼ bunch flat-leaf parsley
2 star anise
2 tbsp minced ginger
½ cup soy sauce
2 quarts low sodium chicken-broth
Kosher salt and freshly ground black pepper
One 5-6-lb whole chicken

Steps:

1. In Dutch oven, combine celery, carrots, onions, peppercorns, bay leaves, thyme, parsley, star anise, ginger, and soy sauce. Add chicken broth and season. 2. Season chicken inside and out with salt and pepper. Add chicken to pot, breast-side up; cover completely with stock. 3. Cover and bring to simmer over medium-high heat. Reduce heat, and barely simmer for 45 minutes. Turn off heat and let pot stand, covered, for ½-1 hour. Remove chicken and strain broth, reserving vegetables. Carve chicken and serve with vegetables and bowls of broth.