Chicken Star Anise Recipes

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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

FLU FIGHTER CHICKEN SOUP WITH GARLIC AND STAR ANISE



Flu Fighter Chicken Soup with Garlic and Star Anise image

Coming down with something? This is the superhero of chicken soups. It's loaded with antibacterial and antifungal garlic and flu-fighting star anise. Ginger gives you a leg up on digestion and fights nausea while broccoli adds a dose of vitamin C. This recipe makes a large batch of soup that gets better with age, so freeze some for the next time you're under the weather.

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 11

One 4-pound chicken, rinsed and giblets discarded
2 cups 1/4-inch sliced carrots
2 cups 1/2-inch diced fennel
2 cups 1/2-inch diced onions
10 cloves garlic, peeled and trimmed
2 whole dried arbol chiles
2 whole star anise
One 2-inch piece ginger, peeled
1 1/2 cups broccoli florets
Salt and freshly ground black pepper
1/4 cup chopped fennel fronds

Steps:

  • Place the chicken in a large pot with 14 cups water. Bring to a boil over high heat, then immediately reduce the heat to medium-low and simmer for 1 hour. Periodically skim off the foam and scum that floats to the top. Transfer the chicken to a platter to cool.
  • Add the carrots, fennel, onion, garlic, chiles, star anise and ginger to the stock and simmer until the garlic is fork tender, 15 to 20 minutes. Shred the chicken breast and leg meat (about 4 cups total), and add back to the soup along with the broccoli. Simmer for 5 minutes, and season with salt and pepper. Remove the chiles and ginger, and then serve the soup garnished with fennel fronds.

Nutrition Facts : Calories 388 calorie, Fat 7.1 grams, SaturatedFat 2 grams, Cholesterol 175 milligrams, Sodium 180 milligrams, Carbohydrate 10.1 grams, Fiber 2.7 grams, Protein 67.4 grams, Sugar 2.8 grams

ROASTED CHICKEN WITH STAR ANISE SAUCE, GINGER CARROTS AND SNAP PEAS



Roasted Chicken with Star Anise Sauce, Ginger Carrots and Snap Peas image

Provided by Whitney Chen

Time 3h

Yield 4 servings

Number Of Ingredients 23

1 whole chicken
Salt and freshly ground black pepper
1/2 orange, halved
6 cloves garlic
1/2 onion, halved
1 stalk celery, chopped
2 sprigs fresh rosemary
2 sprigs fresh thyme
Salt
3 cups snow or snap peas
4 carrots, peeled and cut on a bias 1/2-inch thick
1 tablespoon grated fresh ginger
2 teaspoons plus 2 tablespoons butter, divided
1 tablespoon brown sugar
2 tablespoons grated fresh garlic
Freshly ground black pepper
2 cups chicken stock
1/2 cup soy sauce
1 tablespoon anise seed
1 tablespoon honey
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
2 sprigs fresh thyme

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.

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

FABULOUS FIVE SPICE CHICKEN



Fabulous Five Spice Chicken image

This dish is great on the BBQ or cooked in the broiler at home. The secret is the fresh ginger, star anise, and a touch of sherry.

Provided by MACEO1

Categories     World Cuisine Recipes     Asian

Time 1h35m

Yield 4

Number Of Ingredients 12

3 tablespoons soy sauce
3 tablespoons vegetable oil
2 tablespoons sherry
2 shallots
6 cloves garlic
2 tablespoons fresh ginger
2 tablespoons Chinese five-spice powder
1 serrano pepper
2 tablespoons brown sugar
½ teaspoon ground anise seed
½ teaspoon salt
2 pounds bone-in chicken parts

Steps:

  • In a blender or food processor, blend the soy sauce, oil, sherry, shallots, garlic, ginger, Chinese five-spice powder, serrano pepper, brown sugar, anise, and salt until smooth. Place the chicken in a large bowl. Pour the blended mixture over the chicken, cover, and marinate at least 1 hour in the refrigerator.
  • Preheat grill for high heat.
  • Lightly oil the grill grate. Discard marinade. Place chicken on the grill, and cook 10 minutes on each side, or until juices run clear.

Nutrition Facts : Calories 546.3 calories, Carbohydrate 18.2 g, Cholesterol 141.4 mg, Fat 34.4 g, Fiber 0.5 g, Protein 40.1 g, SaturatedFat 8.2 g, Sodium 1146 mg, Sugar 7.8 g

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.

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

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