Star Anise Ginger Braised Whole Chicken Recipes

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STAR ANISE-GINGER "BRAISED" WHOLE CHICKEN



STAR ANISE-GINGER

Categories     Chicken

Yield 4 servings

Number Of Ingredients 13

4 celery stalks, cut into ½" pieces
2 large carrots, cut into ½" pieces
2 large onions, cut into ½" dice
1 tsp black peppercorns
2 bay leaves
2 sprigs fresh thyme
¼ bunch flat-leaf parsley
2 star anise
2 tbsp minced ginger
½ cup soy sauce
2 quarts low sodium chicken-broth
Kosher salt and freshly ground black pepper
One 5-6-lb 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



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.

CHICKEN BRAISED WITH GINGER AND STAR ANISE



Chicken Braised with Ginger and Star Anise image

My family loves this quick, easy chicken recipe. Don't expect a thick, clingy sauce-it's not-but it goes really well over steamed rice, served in deep bowls.

Provided by JustJanS

Categories     Chicken Thigh & Leg

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 teaspoon szechuan peppercorns
2 tablespoons peanut oil
2 pieces fresh ginger, finely julienned (3cm each)
2 cloves garlic, chopped
1 kg chicken thigh fillet, cut into thirds
1/3 cup rice wine (I don't have it so I use Sake)
1 tablespoon honey (I have used maple syrup)
1/4 cup light soy sauce (I have used the dark successfully)
1 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.

GINGER AND STAR ANISE POACHED CHICKEN



Ginger and Star Anise Poached Chicken image

Make and share this Ginger and Star Anise Poached Chicken recipe from Food.com.

Provided by dale7793

Categories     Chicken

Time 22m

Yield 4 serving(s)

Number Of Ingredients 6

4 boneless skinless chicken breasts
3 cups chicken stock
3 cm ginger, thinly sliced
1 star anise
1 tablespoon light soy sauce
2 green onions, cut into 5 cm lengths

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).

Nutrition Facts : Calories 199.7, Fat 3.6, SaturatedFat 1, Cholesterol 73.8, Sodium 586.7, Carbohydrate 7.2, Fiber 0.2, Sugar 3.1, Protein 32.4

BRAISED CHICKEN WITH GINGER AND CHESTNUTS



Braised Chicken With Ginger and Chestnuts image

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

1 cup whole chestnuts, either dried or blanched and frozen
2 tablespoons vegetable oil
1 1-inch piece of fresh ginger, peeled and cut into thin discs
2 scallions, each cut into 4 pieces
1 3 1/2- to 4-pound chicken, cut into 10 pieces
5 tablespoons dark soy sauce
1/2 cup dry sherry
2 tablespoons brown sugar
1/4 teaspoon salt, plus additional to taste
1 1/4 cups water
1 whole star anise
Freshly ground black pepper to taste

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



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.

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