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Star Anise Braised Chicken
Succulent chicken thighs infused with the warm, aromatic flavours of star anise, soy sauce, and ginger, braised to perfection. Served with fluffy jasmine rice.
Method
- In a large saucepan heat the oil over a medium heat. Place the chicken pieces in the pan and fry, skin-side down, until browned, around 4 minutes. Turn the chicken pieces and continue frying until browned all over.
- Transfer to a plate. Remove most of the oil from the pan, leaving around one tablespoon.
- Add the ginger, garlic, rice wine, stock, sugar, fish sauce, star anise, and soy sauce to the pan. Bring to a boil. Stir through the orange juice, return the chicken to the pan, reduce the heat, cover, and simmer gently for 15 minutes.
- Turn over the chicken pieces and simmer for a further 10 minutes.
- Remove the chicken pieces with a slotted spoon and place on a plate. Remove and discard the star anise.
- Add the cornflour slurry to the pan and simmer until thickened, 2-3 minutes.
- Add the chicken back in and toss to coat. Serve with the sliced spring onion and steamed jasmine rice.
