Name: Baked Oriental Chicken
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 4 skinless chicken thighs; 1/2 cup shaoxing wine (rice wine or dry sherry works too); 1/3 cup soy sauce; 2 teaspoons ginger, grated; 4 cloves garlic, minced; 5 whole star anise; 1 teaspoon sesame oil; 4 tablespoons water

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Recipe by WaterMelon

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Baked Oriental Chicken created by Debber

Adapted from recipe by Delia Smith. Easy and low fat Chinese dish.

Ready In:: 45mins
Serves:
Units:

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ingredients

4 skinless chicken thighs
¹⁄₂ cup shaoxing wine (rice wine or dry sherry works too)
¹⁄₃ cup soy sauce
2 teaspoons ginger, grated
4 cloves garlic, minced
5 whole star anise
1 teaspoon sesame oil
4 tablespoons water

directions

Combine all ingredients except the chicken in a saucepan or flame-proof casserole, bring to boil over medium heat.
Add chicken thighs, simmer for 2 minutes, turning the chicken to coat with sauce.
Transfer pan/casserole to oven (preheated to 400°F/200°C) and bake uncovered for 40mins, turning once halfway through the cooking time.
Sprinkle with shredded green onions and red chilli before serving with plain jasmine rice.

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RECIPE MADE WITH LOVE BY

@WaterMelon

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@WaterMelon

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"Adapted from recipe by Delia Smith. Easy and low fat Chinese dish."

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review by Vlada

1/15/2013

I doubled the sauce quantity but otherwise did everything by the recipe. I was not too keen on the result - it was very salty, and the soya sauce taste was overpowering, even though I used the light sauce. Not sure what was wrong.

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review by sunnypooh954

4/11/2010

Absolutely lovely recipe. Didn't have star anise but used 1/3 tsp 5 spice powder. Did raise the temperature of the oven to 450. Cooked chicken skin side down 25 minutes then skin side up for 20 minutes.Came out very brown. Also, put some cuts in the chicken so more flavor was absorbed. Wonderful... will make again for sure.

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review by gigablip

9/26/2009

I've made this twice in three days--my family loves it. It's flavorful and delicious. I used bone in whole leg quarters, ground ginger, cooking sherry, low sodium soy sauce, and dark sesame oil, but otherwise prepared as described. I increased the cooking time a bit for the larger bone in chicken pieces, which reduced and thickened the sauce a little. This will be in regular rotation for a while.

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review by Charlotte J

3/22/2009

YUM!! This was very good and so simple to make. I was using Penzey's star anise and they say to use 1/2 of what the recipe calls for when using their spices. I used 5 pounds of chicken wings, doubled the sauce and add some cornstarch into the sauce after I had simmered the wings for 2 minutes as directed. Do not skip step 2. Simmering the meat for 2 minutes, helps the flavors penetrate the whole piece of chicken not just the outside. The sauce had sauce a nice flavor from the anise. I don't know that I've ever had this spice in an oriental dish before. I will definitely make this again. Oh yes, try serving the sauce over some hot rice, I think you'll enjoy that. Made for *Zaar Chef Alphabet Soup 2009* game

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photo by Debber

11/21/2007

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