Aniseed Chicken Recipes

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ANISE WINE CHICKEN



Anise Wine Chicken image

A delicious Chinese-style stir fry. Normally, I would use Chinese cooking wine, but I was out of it. The white wine adds a wonderful sweetness that pairs nicely with the star anise. Serve with steamed rice, white or brown.

Provided by Victoria

Categories     World Cuisine Recipes     Asian     Chinese

Time 5h

Yield 4

Number Of Ingredients 16

1 small onion, chopped
2 inch piece fresh ginger root, minced
2 cloves garlic, minced
2 whole star anise pods
½ cup dry white wine
1 teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons vegetable oil
1 teaspoon rice vinegar
½ pound skinless, boneless chicken breast meat - cut into bite-size pieces
20 new potatoes
1 tablespoon vegetable oil
1 cup cherry tomatoes
1 tablespoon cornstarch
2 tablespoons water
¼ cup minced fresh Thai basil leaves

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.

Nutrition Facts : Calories 562.2 calories, Carbohydrate 87.8 g, Cholesterol 32.9 mg, Fat 11.6 g, Fiber 11.1 g, Protein 23.3 g, SaturatedFat 1.9 g, Sodium 652.8 mg, Sugar 4.7 g

CHICKEN SIMMERED IN SOY AND STAR ANISE



Chicken Simmered in Soy and Star Anise image

Make and share this Chicken Simmered in Soy and Star Anise recipe from Food.com.

Provided by lauralie41

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon grated ginger
2 teaspoons sesame oil
1/4 cup soy sauce
1/2 cup Chinese wine or 1/2 cup dry sherry
2 star anise
1 cinnamon stick
1 tablespoon brown sugar
4 boneless skinless chicken breasts
1 bunch bok choy or 1 bunch chinese greens, trimmed and halved

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.

Nutrition Facts : Calories 210, Fat 5.8, SaturatedFat 1.1, Cholesterol 75.5, Sodium 1280.2, Carbohydrate 9.9, Fiber 2.4, Sugar 6.2, Protein 30.2

STAR ANISE ROAST CHICKEN



Star anise roast chicken image

This roast dinner is perfectly sized for two to enjoy. Serve your soy-flavoured bird with mashed potatoes and Asian-style gravy

Provided by Good Food team

Categories     Main course

Time 1h45m

Number Of Ingredients 13

1 small chicken (about 1.3-1.6kg)
2 onions , halved and thinly sliced
3 garlic cloves
10cm piece ginger , peeled
4 star anise
1 tbsp sesame oil
1 chicken stock cube , made up to 1.2 litres hot stock
2 large carrots , halved and cut into chunks
2 tbsp soy sauce
2 tsp brown sugar
500g (about 4) potato , peeled and cut into small chunks
1 tsp cornflour
2 tbsp olive oil

Steps:

  • Heat oven to 190C/170C fan/gas 5. Put the chicken in a large roasting tin, then put a few onion slices, garlic cloves, a small piece of the ginger and 1 star anise inside the chicken.
  • Brush chicken all over with the sesame oil. Pour over the stock, then scatter all of the remaining veg into the tin. Grate the rest of the ginger and garlic over the chicken and veg, and add the remaining star anise to the stock. Cover the chicken with foil and roast for 1 hr. Remove the foil twice to baste the chicken with the liquid.
  • Mix the soy and sugar together. Remove the foil and pour over the soy mixture, then return to the oven for 15-20 mins. Meanwhile, put the potatoes in a saucepan and cover with water. Bring to the boil, cover with a lid and cook for 10 mins. Set aside and keep warm.
  • When the chicken is cooked through - the juices should run clear when a sharp knife is inserted into the thickest part of the thigh - remove from the tin and rest on a plate covered with foil.
  • Pour a ladleful of the juices from the tin into a saucepan and bring to the boil. Mix the cornflour with 2 tbsp cold water and add to the pan. Heat, stirring continuously, until thickened. Strain the gravy into a jug. Stir and press the onions to squeeze out any extra juices. Drain the potatoes and mash with the olive oil. Serve half the chicken with the veg and half the gravy. Save the rest for Chicken, vegetable & noodle soup (see 'goes well right', right)

Nutrition Facts : Calories 751 calories, Fat 34 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 21 grams sugar, Fiber 11 grams fiber, Protein 48 grams protein, Sodium 2.5 milligram of sodium

ANISEED CHICKEN



Aniseed Chicken image

Make and share this Aniseed Chicken recipe from Food.com.

Provided by Pamela

Categories     Chicken Thigh & Leg

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon cooking oil
8 boneless skinless chicken thighs
2 garlic cloves, crushed
1 tablespoon finely grated gingerroot
1/4 cup chicken broth
1/4 cup liquid honey
3 tablespoons soy sauce
1 tablespoon dry sherry
1 whole star anise
1/2 teaspoon pepper
1 tablespoon water
1 1/2 teaspoons cornstarch

Steps:

  • Heat cooking oil in wok or large frying pan on medium-high. Cook chicken, in 2 batches, for about 3 minutes per side until lightly browned. Remove from wok.
  • Add garlic and ginger to same wok. Heat and stir for about 1 minute.
  • Add next 6 ingredients. Bring to a boil on high. Reduce heat and then add chicken. Cover and Cook for 10 to 15 minutes until chicken is no longer pink inside. Remove and discard star anise.
  • Stir water into cornstarch in small bowl until smooth. Stir into chicken mixture. Heat and stir for 1 to 2 minutes until sauce is boiling and thickened.
  • Serve over your favourite rice.
  • This recipe also freezes very well. Freeze it with your favourite fried rice for an asian microwave tv dinner, or use leftovers in your favourite egg roll recipe!

Nutrition Facts : Calories 292.6, Fat 8.9, SaturatedFat 1.9, Cholesterol 114.5, Sodium 923, Carbohydrate 20.6, Fiber 0.3, Sugar 17.9, Protein 29.1

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