Anise Wine Chicken Recipes

ANISE WINE CHICKEN

Steps:

• Stir the onion, ginger, garlic, star anise, white wine, salt, pepper, 2 tablespoons vegetable oil, rice vinegar, and chicken together in a mixing bowl. Cover, and marinate in the refrigerator 4 to 6 hours. Meanwhile, place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain and allow to cool before cutting in half.
• Heat 1 tablespoon of vegetable oil in a large skillet over high heat. Remove the chicken from the marinade, and squeeze the excess marinade from the chicken; reserve the marinade. Cook and stir the chicken in the hot oil until browned on all sides and no longer pink in the center, about 5 minutes. Remove and discard the star anise from the marinade, and stir the marinade into the chicken. Bring to a boil, then add the cherry tomatoes and halved potatoes. Cook until the potatoes are hot and the cherry tomatoes begin to burst, about 3 minutes. Dissolve the cornstarch in the water, and stir into the chicken mixture along with Thai basil. Cook and stir until thick, about 1 minute more.

CHICKEN SIMMERED IN SOY AND STAR ANISE

Steps:

• 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.

CONCUBINE'S CHICKEN 贵妃鸡

Steps:

• With a sharp cleaver or chef's knife, chop the chicken thighs into 2-inch (5 cm) cubes. You may remove the skin if you wish. Dab off excess liquid with paper towels.
• In a large bowl, add the chicken, 1⁄4 teaspoon of the cooking wine, the cornstarch, and 1⁄4 teaspoon of the white pepper powder. Mix together with your hands.
• In a large pot or wok, heat the vegetable oil over high heat. Dry off the soaked chile and add it to the pan, along with the star anise and Sichuan peppercorns. Fry until fragrant, up to 30 seconds. Strain out from oil and discard.
• Turn the heat down to medium and add the Pixian bean sauce, 2-inch green onion pieces, and ginger. Stir to combine. Turn the heat up to high before adding the chicken, longhorn pepper, bell pepper, and the remaining 1 tablespoon cooking wine. Stir-fry for 2 minutes. Add the soy sauce and 1 cup (240 ml) water. Stir and cook for 10 minutes.
• Add the potatoes. Stir and cook for 5 more minutes. Add the sugar, the remaining 1⁄4 teaspoon white pepper powder, and the garlic. Stir and cook for 2 minutes.
• Meanwhile, pull and cook noodles according to directions and strain, reserving the water. Cook the cabbage or bok choy briefly in the noodle water. Strain out and place on top of the noodles. Toss with chicken mixture and remaining ingredients. Serve immediately.

CHOMBOLINI (ITALIAN ANISE CAKE) RECIPE

Steps:

• Preheat the oven to 350 degrees F. Grease a fluted tube pan (such as Bundt®) with shortening and dust with flour.
• Sift the flour, baking powder, and salt together in a bowl.
• Mix the sugar and butter in a bowl with a spoon until creamy. Mix in the eggs.
• Combine the orange juice and milk in a separate bowl. Pour into the sugar mixture.
• Stir in the flour mixture, anise, and lemon extract until well combined. Fold in the dates and walnuts.
• Pour the batter into the prepared pan.
• Bake in the preheated oven for 45 minutes to 1 hour until the top of the cake springs back when touched and a toothpick inserted in the center comes out clean.
• Cool in the pan for 20 minutes.
• Transfer cake to a rack for final cooling for about 15 to 25 minutes.

ANISE SPICED MULLED WINE

Steps:

• Combine the wine, cider, brandy, agave, anise and cinnamon in a saucepan.
• Zest the oranges into long strips, then juice them, along with the lemon.
• Bring the wine mixture to a simmer, then let simmer for 8 minutes. Turn the heat off and stir in the juices.
• Divide the orange strips among 8 to 10 warm mugs, then ladle the wine into them.