ANISE WINE CHICKEN
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 Chinese Recipes
Time 5h
Yield 4
Number Of Ingredients 16
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
ANISE WINE CHICKEN
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 Chinese Recipes
Time 5h
Yield 4
Number Of Ingredients 16
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
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
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.
CHICKEN PROVENCAL WITH STAR ANISE
Make and share this Chicken Provencal With Star Anise recipe from Food.com.
Provided by Nolita_Food
Categories Chicken Thigh & Leg
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Blanch onions in pot of boiling water 2 minutes.
- Use slotted spoon, transfer onions to bowl of ice water, cool for 5 minutes, drain and peel.
- Heat 2 tbsp olive oil in a large ovenproof pot over high heat.
- Sprinkle chicken with salt and pepper.
- Work in batches, sear chicken until golden brown, abotu 12 minutes each batch, transfer chicken to plate.
- Drain all but 3 tbsp of dripping, add remaining oil, mushroom, onions and saute for 7 minutes.
- Add star anise, bay leaves and garlic, saute for 3 minutes.
- Add wine and tomatoes, boil until sauce is reduced by half, stir in chicken broth and return chicken to pot.
- press to submerge.
- Cover pot and place in oven for about 1 hour.
- Transfer chicken to plate, tent with foil to keep warm.
- Boil sauce until reduced to about 7 cups.
- Mix butter and flour in a small bowl then gradually whisk the mixture into sauce.
- Simmer until thickens.
- Add olives, season with salt and pepper, add chicken back to heat through then serve.
Nutrition Facts : Calories 700.9, Fat 41.9, SaturatedFat 11.9, Cholesterol 194.3, Sodium 467.2, Carbohydrate 19.9, Fiber 2.8, Sugar 6.2, Protein 48
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