STAR ANISE-GINGER "BRAISED" WHOLE CHICKEN
Steps:
- 1. In Dutch oven, combine celery, carrots, onions, peppercorns, bay leaves, thyme, parsley, star anise, ginger, and soy sauce. Add chicken broth and season. 2. Season chicken inside and out with salt and pepper. Add chicken to pot, breast-side up; cover completely with stock. 3. Cover and bring to simmer over medium-high heat. Reduce heat, and barely simmer for 45 minutes. Turn off heat and let pot stand, covered, for ½-1 hour. Remove chicken and strain broth, reserving vegetables. Carve chicken and serve with vegetables and bowls of broth.
ROASTED CHICKEN WITH STAR ANISE SAUCE, GINGER CARROTS AND SNAP PEAS
Provided by Whitney Chen
Time 3h
Yield 4 servings
Number Of Ingredients 23
Steps:
- For the chicken: Preheat the oven to 400 degrees F.
- Clean the chicken and sprinkle the entire bird, inside and out, with salt and pepper. Stuff the bird with the oranges, garlic, onions, celery, rosemary and thyme. Place the chicken on a rack in a roasting pan and bake for 20 minutes. If the chicken is browning too quickly, turn the oven down to 375 degrees F and cook until the internal temperature of the chicken is 165 degrees, about 1 hour 20 minutes.
- Remove the chicken from the oven, tent with foil and let rest 30 minutes. While the chicken is cooking, work on the garnishes.
- For the snow peas and carrots: Fill a large pot with water, season with salt and bring to a boil. Prepare an ice bath by placing ice cubes and water in a bowl. Set aside. Dump the snap peas into the boiling water and cook until al dente. Be sure to test the peas as they are cooking to prevent them from overcooking. Use a slotted spoon to remove the snow peas from the water and plunge into the ice bath. Remove from the ice when cool and reserve until service.
- Put the carrots, ginger, 1 teaspoon salt, 2 teaspoons butter and brown sugar in a saute pan and add water until the carrots are barely covered. The carrots should be in a single layer. Put on high heat and cook until all the water is nearly evaporated. Cover and set aside for service.
- For the star anise sauce: Combine the stock, soy sauce, anise seeds, honey, vinegar, sesame oil and thyme and reduce until the sauce coats the back of a spoon.
- Once the chicken has rested, carve the bird by removing the legs from the thighs and slicing the breasts in half. Pour any juices that have collected in the pan into the sauce and hold warm over low heat.
- To finish the snap peas, heat a saute pan over medium heat and add 1 tablespoon butter. Once it is bubbly, add the garlic and snap peas. Season with salt and pepper. To finish the carrots, gently reheat over medium heat and add the remaining 1 tablespoon butter to moisten.
- Once everything is hot, serve a piece of white and dark meat garnished with the carrots, snap peas and drizzled with the sauce.
CHICKEN SIMMERED IN SOY AND STAR ANISE
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
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
BRAISED CHICKEN WITH GINGER AND CHESTNUTS
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
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
SPICY BRAISED CHICKEN WITH MUSHROOMS AND STAR ANISE
Categories Chicken Ginger Mushroom Onion Braise Sauté Lunar New Year Hot Pepper Anise Cabbage Bon Appétit
Yield Serves 4
Number Of Ingredients 12
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.
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MOM’S BEST BRAISED CHICKEN WITH MUSHROOMS (小鸡炖蘑菇)
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4.8/5 (9)Total Time 1 hr 20 minsCategory MainCalories 374 per serving
- Place dried shiitake mushrooms in a medium-sized bowl and add water to cover. Rehydrate mushrooms until soft, 20 to 30 minutes (or according to instructions). Set aside.
- Wash chicken carefully with tap water. Transfer to a large pot and add water to cover chicken. Cover pot and bring to a boil. Continue to cook over medium heat, uncovered, for 10 minutes. Use a large ladle to skim the foam from the surface. Try to leave the oil on top, however, because it will add a nice flavor to the dish later.
- Transfer the chicken to a wok (or dutch oven). Pour in chicken broth until it almost completely covers the chicken. Add Shaoxing wine, ginger, and star anise. After bringing to a boil, simmer covered over low heat for 20 minutes.
- While braising the chicken, prepare the mushrooms and other ingredients. Wash the shiitake mushrooms carefully with running water.
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