ginger anise chicken - Lovonis Lark

We all have our own idea of what makes the perfect comfort food: taste, texture & nostalgia. Ginger Anise Chicken for me is steeped in memories. It’s my comfort food. When I need a some comforting, it’s what I make. My father, John, used to make it often for mum & me before I moved to North America. Then each time I returned home, it was one of the first meals John would make me. Ginger Anise Chicken, steamed jasmine rice & green beans. It’s such a simple recipe: a few ingredients, requires minimum effort & the end results are an aromatic, sticky sauce coating meltingly soft chicken.

Ginger Anise Chicken

This is my idea of comfort food, served simply with steamed jasmine rice and green beans or broccoli.

Prep Time10

Cook Time25

Total Time35

Servings:

Calories: 338kcal

US Customary - Metric

1 tablespoon peanut or canola oil
2 inch piece of ginger, peeled & julienned
2 garlic cloves, minced
1 cup chicken broth
1/3 cup dry sherry or Chinese cooking wine
1/4 cup salt reduced soy sauce I prefer Kikkoman
2 generous tablespoons honey
1 teaspoon freshly ground black pepper
3 star anise
8 skinless, boneless chicken thighs (or bone-in chicken thighs, skin removed)
Thinly sliced green onions and steamed rice for serving

Heat a large wok over low heat. Add the oil, ginger and garlic. Stir-fry until for 1 minute or until fragrant.
Add the broth, sherry, soy, honey, pepper and star anise; stir to combine. Add the chicken. Bring to boil then reduce heat to medium-low. Cook, covered, for about 20 minutes (25 for bone-in thighs), turning the chicken occasionally, until the chicken is cooked thoroughly. Remove the star anise before serving. Serve with rice and scatter green onions over the top.
If your sauce isn’t thick enough – I like lots of sauce for the rice, then remove the chicken & cook the sauce a further 5 to 8 minutes, uncovered, to allow the sauce to evaporate and thicken slightly or combine 1 teaspoon of cornstarch (cornflour) with 1 tablespoon of cold water in small bowl and add to the sauce, stirring until the sauce is thickened. Add the chicken back in & stir to coat. If by chance the sauce is too thick, then add a splash or water & broth. Serves 4 to 8.

Nutrition