Prep 15 mins
Cook 50 mins
This recipe is adapted from "The Gourmet Chinese Regional Cookbook" by Calvin B. T. Lee and Audrey Evans lee. A fine alternative to Chinese stir fries. It can be made ahead and reaheated. The anise gives it a wonderully exotic flavor. The gravy can be saved and reused.
- 1 (3 lb) whole frying chickens
- 1 -2 tablespoon vegetable oil
- 1 star anise
- 1 -2 clove garlic, lightly smashed
- 2 -3 slices ginger, lightly smashed
- 2 scallions, lightly smashed
- 1 cup chicken stock
- 4 tablespoons brown sugar
- 1⁄4 cup light soy sauce
- 3⁄4 cup dark soy sauce
- 1 tablespoon dry sherry
- Star anise (available in Asian markets) comes in cellophane bags.
- Whole ones have a total of eight points, each with an anise seed inside.
- If you can't find a whole one, just count out eight broken pieces.
- Use a little more or less to taste but don't omit it since it's an important element in this recipe.
- The original recipe calls for Chinese rock sugar which imparts a lustrous finish to the gravy.
- Available in Asian stores.
- Remove any excess fat from the chicken.
- Heat oil and brown chicken on all sides.
- Add the anise, scallions, ginger& garlic and brown slightly.
- Combine the soy sauces, brown sugar, stock and sherry and pour into the pot with the chicken.
- Bring to a boil, then turn the heat down until the sauce is simmering slightly.
- Cook uncovered for 45- 50 minutes, turning and basting every 10 minutes.
- To serve just pull the meat off with a serving fork.
- Use the gravy on the chicken and on rice.
This remind me of teriyaki chicken with a hint of star anise. The sauce is very good to go with the rice. Thank you for sharing.
I made this with deboned chicken thigh meat instead. Just before serving I cut into bite-sized pieces. It was really good. My family loved it! Will definitely make this again. Thank you for sharing.
well i haven't tried it yet but oh my, this comes across as one of the really authentic chinese dishes you find. I can't wait to try it!