Ginger And Star Anise Poached Chicken Recipes

GINGER AND STAR ANISE POACHED CHICKEN

Steps:

• Place chicken in a small saucepan with all the other ingredients.
• Slowly bring to the boil and simmer over medium heat for 8-10 minutes, or until just cooked through.
• Remove chicken from liquid.
• Serve chicken, thinly sliced on a bed of jasmine rice and baby bok choy.
• You can also make a sauce for the chicken using 3 tablespoons vegetable oil (heated in a small pan), then add 1 1/2 tablespoons grated ginger and 4 finely sliced green onions with a little salt.
• Stir and serve over chicken if desired.
• Strain the stock and reserve for another use (makes a lovely soup base).

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

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.

POACHED GINGER CHICKEN

Steps:

• Put the chicken in a medium pot with just enough water to cover; add 1 tablespoon salt. Bring to a gentle simmer over medium heat and cook until the chicken is firm to the touch, about 15 minutes. Meanwhile, prepare a bowl of salted ice water. Drain the chicken and plunge into the ice water for about 30 seconds to stop the cooking. Drain again. Grate the ginger and shallot into a small bowl. Stir in 3 tablespoons peanut oil, the sesame oil and 1/4 teaspoon each sugar and salt. Toss the cucumber and radishes with the chili sauce, 3/4 teaspoon salt, the remaining 1 tablespoon peanut oil and the remaining 1/4 teaspoon sugar in a large bowl. Add the watercress and toss. Divide the salad among plates. Slice the chicken and add to the plates, then top with the ginger mixture. Drizzle with the lime juice.
• Photograph by Antonis Achilleos

STAR ANISE ROAST CHICKEN

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)

ASIAN POACHED CHICKEN NOODLE

Steps:

• Pour chicken stock into a saucepan over medium heat. Add cilantro roots, ginger, lemongrass, tamarind paste, garlic, and star anise pod. Bring to a gentle simmer; cook until flavors combine, about 1 hour. Cool to room temperature, 1 hour to overnight.
• Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain well.
• Strain off the top of the cooled stock, leaving as much sediment as possible. Bring to a boil. Reduce heat to bring to a simmer. Add chicken; cook for 5 minutes. Add rice noodles, carrots, snow pea shoots, bok choy, mung bean sprouts, and daikon. Cook until chicken is no longer pink in the center, about 5 minutes more.
• Serve soup with cilantro leaves, mint leaves, and chile on the side.

CHICKEN BRAISED WITH GINGER AND 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.