Braised Chicken with Star Anise, Ginger and Chilli
Photography Josh Griggs.
This star anise and ginger braised chicken will fill your kitchen with gorgeous aromas. You can also use individual chicken thighs or drumsticks. Serve over cooked brown rice or noodles and a green vege.
Serves: 4
INGREDIENTS
4 whole chicken legs (thigh and drumstick)
sea salt and ground pepper
1 tablespoon each sunflower oil and sesame oil
2 onions, thinly sliced
4 cloves garlic, sliced
2 whole star anise
4cm piece of fresh ginger, peeled, cut into matchsticks
3 tablespoons brown sugar
¼ cup soy sauce
2 tablespoons each rice vinegar and fish sauce
1 long red chilli, thinly sliced
½ cup water
METHOD
Preheat the oven to 160°C fan bake.
Season the chicken with salt and pepper.
Heat the oils in a large ovenproof sauté pan and add the chicken, skin-side down. Cook until the skin is deeply golden, about 5 minutes. Transfer the chicken to a plate and set aside. Pour off excess oil, leaving 2 tablespoons in the pan.
Add the onions, garlic, star anise and ginger and cook over a medium heat for 5 minutes.
Add the sugar, soy sauce, vinegar, fish sauce, chilli and the water. Bring to a boil then place the chicken back in the pan, skin-side up, and spoon over some of the sauce.
Place in the oven and braise for 40 minutes, basting occasionally until the chicken is fully cooked.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.