It can be said that chicken is the most frequently used ingredients in my cooking. Simply because chicken is the most affordable of all kinds of meat. Almost every week, chicken is included in my shopping list. I often buy a whole chicken, breaking it into separate parts to use in different dishes.
Sometimes getting tired of the old flavor and the familiar way of preparing a chicken dish, I would read my books or searching about on the Internet to find a new flavor for my chicken dish. And this is a recipe I found from my book ‘Bowl Food’. This dish is full of Asian flavor. I often cook braised chicken with ginger and fish sauce. However, this time there are some changes in the ingredients, which makes the dish totally different in flavor. The flavors are richer and there are more to experience: the fragrance of ginger and especially the typical smell of star anise, the sweetness of honey, the tender saltiness of soy sauce. All bring in great taste to this simple chicken dish.
Ingredients (serves 2-3)
- 2 chicken legs or about 500g chicken, cut into chunks
- 1/2 tsp pepper corns
- 1 tbs vegetable oi
- 2 tbs fresh ginger cut into julienne
- half a garlic clove, crushed
- 1 tbs honey
- 40ml rice wine
- 20-25ml light soy sauce
- 1 star anise
Cooking:
- Roast the pepper corns in a small pan until the fragrance is released. Use the back of a knife to coarsly crush.
- Heat the oil in a saucepan, add the ginger and garlic and cook until brown, then add the chicken, stir and cook for about 3 minutes.
- Add the pepper, honey, rice wine, soy sauce and star anise into the saucepan. Reduce the heat and simmer for about 20 minutes or until the chicken becomes tender.
- Serve perfectly with steamed rice.
CaliforniaGirl on Thu, 21st May 2009 10:31 pm
That looks soo good!! It’s one of my favorite dish. Especially to eat with rice porridge.