Best Star Anise Wings Recipes

Chicken Simmered in Soy and Star Anise image

Provided by lauralie41

Categories Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon grated ginger
2 teaspoons sesame oil
1/4 cup soy sauce
1/2 cup Chinese wine or 1/2 cup dry sherry
2 star anise
1 cinnamon stick
1 tablespoon brown sugar
4 boneless skinless chicken breasts
1 bunch bok choy or 1 bunch chinese greens, trimmed and halved

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.

Nutrition Facts : Calories 210, Fat 5.8, SaturatedFat 1.1, Cholesterol 75.5, Sodium 1280.2, Carbohydrate 9.9, Fiber 2.4, Sugar 6.2, Protein 30.2

Grandmother's Chinese Chicken Wings image

Provided by Andrew Zimmern

Categories appetizer

Time 45m

Yield 4 to 6 as an appetizer

Number Of Ingredients 12

16 whole chicken wings, flap segments removed and saved for stock
1/3 cup sake
1/3 cup soy sauce
4 tablespoons brown sugar (see Cook's Note)
3 tablespoons mirin
3 tablespoons oyster sauce
4 large thin slices fresh ginger
2 cloves star anise
1 dried hot chile
1 cinnamon stick
Shaved green onions, for garnish
Sesame seeds, for garnish

Steps:

Place a 14-inch nonstick saute pan over high heat. Add the chicken and dry-sear to lightly brown the chicken. Add the sake, soy sauce, 1/3 cup water, brown sugar, mirin, oyster sauce, ginger, star anise, dried chile and cinnamon stick and bring to a simmer. Cook, covered, about 12 minutes.
Uncover and simmer until the pan is almost dry, tossing frequently to coat the wings, 10 to 12 minutes. Skim off the fat if you like, and serve, garnishing with scallion shavings and sesame seeds. I like to emulsify the chicken fat into the sauce by turning up the heat at the last minute to boil the fat into the other liquids.

Red-Cooked Chicken Wings image

Yield Serves 4 to 6

Number Of Ingredients 14

2 cups chicken broth
1 cup water
1/2 cup soy sauce
1/4 cup medium-dry Sherry
1/4 cup firmly packed dark brown sugar
1 tablespoon rice vinegar
two 3-inch cinnamon sticks
1 tablespoon star anise, crushed lightly with the flat side of a heavy knife
2 slices of fresh gingerroot, each about the size of a quarter, flattened with the flat side of a heavy knife
2 scallions, flattened with the flat side of a heavy knife, plus 1/4 cup minced scallion
2 pounds chicken wings (about 10)
vegetable oil for deep-frying
1 teaspoon cornstarch dissolved in 1 tablespoon water
cooked rice as an accompaniment

Steps:

In a large saucepan combine the broth, the water, the soy sauce, the Sherry, the brown sugar, the vinegar, the cinnamon sticks, the star anise, the gingerroot, and the flattened scallions, bring the liquid to a boil, and simmer the mixture for 20 minutes. Cut off the wing tips, reserving them for another use such as stock if desired, halve the wings at the joint, and pat them dry. In a large deep fryer or large deep kettle heat 2 inches of the oil to 375°F. on a deep-fat thermometer and in it fry the wings, 5 pieces at a time, for 5 to 8 minutes, or until they are golden and crisp. Transfer the wings with a slotted spoon as they are fried to paper towels to drain and make sure the oil returns to 375°F. before adding each new batch. Add the wings to the soy-sauce mixture and braise them, covered, over moderately low heat for 45 minutes. Stir the cornstarch mixture, stir it into the braising liquid, and simmer the mixture for 1 minute, or until it is thickened. Serve the wings with the sauce over the rice, sprinkle with the minced scallion.