Prep 15 mins
Cook 45 mins
Another great recipe compliments of Cuisine at Home. It was suggested as a week-night meal since it so easy to prepare; however, it also makes a nice presentation for a small gathering of friends.
- Over high heat, bring the first 8 ingredients to a boil in a large saute pan.
- Add the chicken and cover; reduce heat to medium.
- Simmer for 3o minutes, turn chicken over; cover and continue to cook an additional 10 minutes.
- Transfer the chicken to a plate and tent with foil.
- Boil the braising liquid, uncovered, until syrupy, 5 to 10 minutes.
- Strain through a sieve and spoon off any fat that rises.
- Brush sauce onto chicken to coat; garnish with sliced scallions and serve with extra sauce for dipping.
With 10 ounces of soy sauce I knew this would be salty (especially when the sauce is reduced), so I used 2/3 cup of low sodium soy sauce and it still was too salty. If I make this again, I'll reduce the low-sodium soy sauce to 1/2 cup and add 1/2 cup of low-sodium chicken broth and 2 tablespoons of water to make up the liquid. And add a bit of hot sauce, too.
It was easy to prepare (although if you don't have star anise on hand it might be difficult to find--3 stores and finally paid $7.49 for a bottle even though I only needed 2 pods), with the flavor of Chinese 5-spice. Definitely use low sodium soy sauce as this was a bit on the salty side even with the low sodium variety. Surprisingly, the sauce doesn't soak through the meat--just gives a nice flavor and coloring to the outside. I used 1/2 teaspoon red pepper flakes and didn't discern any heat from them, so I would use a bit more next time. I used boneless, skinless chicken breast halves with good success with a reduced cooking time. I'm a fan of Cuisine at Home so was happy to select this recipe for Zaar tag.