Braised Chicken with Star Anise, Ginger and Chilli
Photography by 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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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!