Chicken Simmered in Soy and Star Anise

"quick and easy dinner"
 
Download
photo by lazyme photo by lazyme
photo by lazyme
photo by K9 Owned photo by K9 Owned
photo by Chef floWer photo by Chef floWer
photo by *Parsley* photo by *Parsley*
Ready In:
25mins
Ingredients:
9
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

default avatar
Got a question? Share it with the community!
Advertisement

Reviews

  1. COOKGIRl
    Delicious! I read through all of the reviews and here's my version: I prepped the sauce first thing in the morning and pounded out to 1/2" thickness chicken thighs and cut into thirds. Used 1/4 of the sauce as a marinade for the chicken. Chinese wine instead of dry sherry, reduced the fresh ginger to 1 tablespoon so a seven year old wouldn't complain about being too spicy. Refrigerated the chicken for about five hours. In a wok heated up a little bit of sesame oil on medium heat and lightly sautéed baby spinach. Plated the spinach then poured the sauce into the wok and brought to boil. Added the chicken and cooked both sides about 6 minutes, adding one clove of garlic minced the final 20-30 seconds just until fragrant. Transferred the chicken to the platter. Garnished with fresh cilantro, scallions, black sesame seeds and a few drop of toasted sesame oil. Served with a simple steamed then fried short grain rice. Prepared for Culinary Quest/Family Picks. Will definitely make again!
     
  2. Paka1931
    I added a clove of roasted garlic and cooked the bone in, skin on, thighs for 40 some minutes at 350 degrees. I did not have a cinnamon stick, subbed 1/4 teaspoon ground instead. The house smelled fantastic! We love this recipe, thank you so very much for sharing.
     
  3. rosslare
    Very good, light and easy. I added garlic and pinch of red chili flakes.
     
  4. Stella Mae
    Very good recipe. It seemed to lack a certain zip, and I'm not sure if it needed more star anise or wine. I'll definitely make it again. Thanks.
     
  5. lazyme
    Really good dish. I only had one whole star anise, so used some broken points for the 2nd one, but probably added a little bit more. This was simple and very good. I made this with bok choy but over cooked mine a little. Not the recipes fault, but my own. Thanks Lori for sharing a nice keeper. Made for Culinary Quest 2014.
     
Advertisement

Tweaks

  1. COOKGIRl
    Delicious! I read through all of the reviews and here's my version: I prepped the sauce first thing in the morning and pounded out to 1/2" thickness chicken thighs and cut into thirds. Used 1/4 of the sauce as a marinade for the chicken. Chinese wine instead of dry sherry, reduced the fresh ginger to 1 tablespoon so a seven year old wouldn't complain about being too spicy. Refrigerated the chicken for about five hours. In a wok heated up a little bit of sesame oil on medium heat and lightly sautéed baby spinach. Plated the spinach then poured the sauce into the wok and brought to boil. Added the chicken and cooked both sides about 6 minutes, adding one clove of garlic minced the final 20-30 seconds just until fragrant. Transferred the chicken to the platter. Garnished with fresh cilantro, scallions, black sesame seeds and a few drop of toasted sesame oil. Served with a simple steamed then fried short grain rice. Prepared for Culinary Quest/Family Picks. Will definitely make again!
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes