Chickenbraisedwithgingerandstaranise Recipes

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CHICKEN BRAISED WITH GINGER AND STAR ANISE



Chicken Braised with Ginger and Star Anise image

My family loves this quick, easy chicken recipe. Don't expect a thick, clingy sauce-it's not-but it goes really well over steamed rice, served in deep bowls.

Provided by JustJanS

Categories     Chicken Thigh & Leg

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 teaspoon szechuan peppercorns
2 tablespoons peanut oil
2 pieces fresh ginger, finely julienned (3cm each)
2 cloves garlic, chopped
1 kg chicken thigh fillet, cut into thirds
1/3 cup rice wine (I don't have it so I use Sake)
1 tablespoon honey (I have used maple syrup)
1/4 cup light soy sauce (I have used the dark successfully)
1 star anise

Steps:

  • Heat a wok over medium heat, add the peppercorns and cook, shaking often for 3 minutes, or until fragrant.
  • Remove and crush lightly with the back of a knife.
  • Reheat the wok, add the oil and swirl to coat.
  • Add the ginger and garlic and cook over a low heat for 1-2 minutes, or until lightly golden.
  • Add the chicken, increase the heat to medium and cook for 3 minutes, or until browned all over.
  • Add the remaining ingredients, reduce the heat and simmer, covered, for 20 minutes, or until the chicken is tender.
  • Serve with rice.

SPICY BRAISED CHICKEN WITH MUSHROOMS AND STAR ANISE



Spicy Braised Chicken with Mushrooms and Star Anise image

Categories     Chicken     Ginger     Mushroom     Onion     Braise     Sauté     Lunar New Year     Hot Pepper     Anise     Cabbage     Bon Appétit

Yield Serves 4

Number Of Ingredients 12

1 tablespoon peanut oil
4 chicken breast halves with skin and bones
12 ounces fresh shiitake mushrooms, stemmed, caps quartered
2 cups chopped green onions
2 tablespoons minced garlic
1 tablespoon minced peeled fresh ginger
2 14 1/2-ounce cans low-salt chicken broth
1/2 cup hoisin sauce
4 whole star anise
4 cups 3/4-inch-wide strips Napa cabbage (about 1/2 small head)
1 tablespoon hot chili sauce (such as sambal olek or sriracha)*
*Available at Asian markets and in the Asian foods section of some supermarkets.

Steps:

  • Heat peanut oil in heavy large pot over medium-high heat. Add chicken; sauté until brown, about 4 minutes per side. Transfer to bowl. Add mushrooms, 1 1/2 cups green onions, garlic and ginger to pot. Sauté until mushrooms are tender, about 5 minutes. Return chicken to pot. Add chicken broth, hoisin sauce and star anise. Bring to boil. Reduce heat, cover and simmer until chicken is cooked through, about 20 minutes.
  • Remove chicken from pot; cool slightly. Remove skin and bones from chicken and discard. Cut meat crosswise into 1/2-inch-wide strips.
  • Meanwhile, boil mixture in pot until reduced to 2 1/2 cups, about 20 minutes. Stir in cabbage and chili sauce. Boil until cabbage is tender, about 4 minutes. Return chicken to pot; simmer until heated through, about 2 minutes. Transfer to bowl. Discard star anise. Sprinkle with remaining 1/2 cup green onions.

BRAISED CHICKEN WITH GINGER AND CHESTNUTS



Braised Chicken With Ginger and Chestnuts image

Gish Jen, the author of "Mona in the Promised Land," shared this recipe with The Times in the late 1990s. Growing up in Scarsdale, N.Y., she was "suspicious" of her mother's cooking. "I mean, I never ate the kind of Chinese food they serve in restaurants." But she came to love her mother's family-style Shanghai cooking. This dish, Peace and Safety In All Seasons, is part of her family's traditional Chinese New Year feast along with Step-by-Step Higher (rice and cabbage), Yearly Surplus (fried sea bass) and High Achievement (pork and hard-boiled eggs). To derive the maximum benefit from the feast, the author said, you have to eat absolutely everything - the sweet and the sour.

Provided by Molly O'Neill

Categories     dinner, main course

Time 5h15m

Yield 4 to 6 servings

Number Of Ingredients 12

1 cup whole chestnuts, either dried or blanched and frozen
2 tablespoons vegetable oil
1 1-inch piece of fresh ginger, peeled and cut into thin discs
2 scallions, each cut into 4 pieces
1 3 1/2- to 4-pound chicken, cut into 10 pieces
5 tablespoons dark soy sauce
1/2 cup dry sherry
2 tablespoons brown sugar
1/4 teaspoon salt, plus additional to taste
1 1/4 cups water
1 whole star anise
Freshly ground black pepper to taste

Steps:

  • If using dried chestnuts, soften for 4 hours in warm water and then simmer until tender, about 10 minutes. Drain, cool and set aside. If using frozen, blanch for 3 minutes, drain, cool and set aside.
  • In a wok or heavy-bottomed casserole, warm the oil over high heat. When sizzling, add the ginger and scallions and cook for 2 minutes. Add the chicken and stir to make sure that each piece is cooked until consistently golden.
  • Add the soy sauce, the sherry, the sugar, and the salt and toss chicken pieces to coat evenly, for 2 minutes. Add the water, the star anise and the softened chestnuts. Reduce the heat to low and simmer for 40 minutes, stirring occasionally. Taste, adjust seasoning with salt and black pepper and serve immediately.

Nutrition Facts : @context http, Calories 542, UnsaturatedFat 23 grams, Carbohydrate 17 grams, Fat 34 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 9 grams, Sodium 919 milligrams, Sugar 3 grams, TransFat 0 grams

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

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