ANISEED CHICKEN
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
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
STAR ANISE ROAST CHICKEN
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
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
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