Store in a cool, dry place
Pellets
15g
Add a pinch to a stir-fry or a single star to soup for flavour. Also goes well in sweet dishes like jams.
- Kosher
- Organic
- Member Of The Parsley Family
- Aromatic
- Sweet licorice flavour
- Essential to Chinese cuisine
Herbal Teas & Spices Without Added Flavourings Or Preservatives
Celebration Herbals, a family run company and the makers of fine herbal blended teas like: Milk Thistle Seed, Rosemary, Senna Leaf, St John's Wort, Turmeric Ginger Lemon Blends and Yerba Mate Teas. All teas are made from organically grown herbs and Celebration Herbals is dedicated to bringing you the best tasting tea. Read more >- Reviews
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Star Anise and Ginger Braised Chicken
A crock filled with browned chicken thighs and sliced scallions, a spatula in the middle
This star anise and ginger braised chicken with soy sauce is a healthy meal that will fill your kitchen with exotic aromas and can be made in a single pot on the stove-top or in the slow cooker. Laura Washburn
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
4 servings
Ingredients:
- 1 tablespoon vegetable oil
- 2 pounds bone-in, skin-on chicken pieces (whatever kind you please) or 1 1/2 pounds (680 g) boneless chicken breast
- Sea salt
- 1-inch piece ginger peeled and cut into thin strips
- 3 garlic cloves thinly sliced
- 1/3 cup Chinese rice wine (in a pinch you could use dry sherry or sake)
- 1/2 cup homemade chicken stock, low-sodium canned chicken broth, or water
- 1 tablespoon runny honey
- 1 star anise
- 1/4 cup light or low-sodium soy sauce (trust us you really want to use low-sodium soy sauce here)
- 3 to 4 tablespoons fresh clementine or orange juice if desired
- 2 scallions (white and green parts) thinly sliced
Directions:
- Heat the oil in a large saucepan. If desired, remove the skin from the chicken. Place the chicken in the pan, skin-side down, being careful not to crowd the pieces. (You may need to work in batches.) Cook until browned, about 4 minutes per side. Transfer to a plate and season lightly with salt.
- Pour off all but 1 tablespoon of oil from the pan. Add the ginger, garlic, rice wine, stock or water, honey, star anise, and soy sauce to the pan and bring to a boil. Add the clementine juice and the chicken, reduce the heat to medium-low, cover, and simmer very gently for 15 minutes.
- Then turn the chicken pieces and continue to simmer gently until cooked through, about 5 minutes more, depending on the size of the chicken pieces. Use a slotted spoon to transfer the chicken to a plate.
- Skim any fat from the surface of the sauce. Take a sip of the sauce and adjust the seasoning, if necessary. Return the liquid to a simmer and reduce slightly, 2 to 3 minutes. (Be mindful that reducing it too much could cause the sauce to seem quite salty.)
- Remove and discard the star anise. Return the chicken to the pan and turn to coat it in the sauce. Sprinkle with the scallions.
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