Star Anise and Ginger Chicken
Recipe GLPRb6ca0ebd85f992
Tender poached chicken infused with aromatic star anise, fresh ginger, and garlic in a savory soy-based broth. The chicken is gently simmered until perfectly cooked, then served with the reduced poaching liquid that creates a glossy, flavorful glaze. This elegant yet simple dish balances warm spices with umami flavors and makes an impressive weeknight dinner.
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Ingredients
1 tablespoon vegetable oil
2 pounds bone-in, skin-on chicken pieces (thighs and legs)
1 inch piece fresh ginger, peeled and thinly sliced
3 garlic cloves, thinly sliced
1/3 cup Chinese rice wine (or sherry or sake)
1/2 cup chicken stock or water
1 tablespoon honey
1 star anise
1/4 cup low-sodium soy sauce
3 to 4 tablespoons fresh clementine or orange juice, optional
2 scallions, thinly sliced
Salt to taste
Directions
Pat the chicken pieces dry with paper towels. Rub salt generously over the skin of each piece, using your fingers to gently massage it into the surface to remove any imperfections and flavor the skin. Set the prepared chicken aside.
Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat until it shimmers. Add the sliced ginger, garlic, and star anise. Stir and cook for about 1 minute until the aromatics become fragrant.
Pour in the chicken stock (or water), soy sauce, and honey. Stir well to combine all ingredients, then add the fresh citrus juice if using. Bring the mixture to a boil, then reduce heat to medium and let it simmer for about 15 minutes, stirring occasionally, until it develops deeper flavor and slightly reduces.
Carefully place the chicken pieces skin-side up into the simmering poaching liquid. Pour 2 tablespoons of the rice wine around the chicken. Increase heat to bring the liquid back to a gentle boil, then immediately reduce heat to low and cover the pot.
Simmer the chicken covered for 10 minutes. Carefully flip each piece so skin-side is down, re-cover, and continue simmering for another 10 minutes.
Turn off the heat and leave the pot covered and undisturbed. Let the chicken rest in the hot broth for 20 to 30 minutes until the thickest part of the thighs registers 165°F on an instant-read thermometer. Transfer the cooked chicken to a serving platter, skin-side up, and loosely cover with foil to keep warm.
Return the poaching liquid to a simmer over medium heat. Cook uncovered for 10 to 15 minutes, stirring occasionally, until the broth is slightly reduced and slightly thickened. Taste and adjust seasoning with additional salt or a splash of water as needed.
Let the rested chicken rest for at least 10 minutes. Scatter the sliced scallions over the chicken, then ladle the hot poaching liquid generously over each piece to glaze and enhance the presentation. Serve immediately over steamed white rice, with extra poaching liquid on the side for drizzling.
