Discussion Boards
Aniseed Chicken
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On your busiest workday, this dish can be on the table in under 30 minutes from start to finish.
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Cooking oil
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1 tbsp.
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15 mL
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Boneless, skinless chicken thighs (about 1 3/4 lbs., 790 g)
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8
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8
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Garlic cloves, crushed (or 1/2 tsp., 2 mL, powder)
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2
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2
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Finely grated gingerroot
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1 tbsp.
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15 mL
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Prepared chicken broth
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1/4 cup
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60 mL
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Liquid honey
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1/4 cup
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60 mL
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Low-sodium soy sauce
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3 tbsp.
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50 mL
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Chinese cooking wine (or dry sherry)
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1 tbsp.
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15 mL
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Star anise
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1
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1
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Coarse ground pepper
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1/2 tsp.
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2 mL
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Water
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1 tbsp.
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15 mL
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Cornstarch
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1 1/2 tsp.
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7 mL
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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.
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Add garlic and ginger to same wok. Heat and stir for about 1 minute until fragrant.
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Add next 6 ingredients. Bring to a boil on high. Reduce heat to medium-high. Add chicken. Cover. Cook for 10 to 15 minutes until chicken is no longer pink inside. Remove and discard star anise.
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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. Serves 4.
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1 serving:
377 Calories; 14.2 g Total Fat (5.4 g Mono, 3.7 g Poly, 3 g Sat); 164 mg Cholesterol; 22 g Carbohydrate; trace Fibre; 39 g Protein; 345 mg Sodium
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Reprinted from Most Loved Main Courses © Company's Coming Publishing Limited
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