I love the ease of preparing Belinda's thoughtful recipe and this method is a brilliant timesaver. Apart from making one flavoursome meal, the Braising Liquid can be re-used again and again - saving you so much effort on a busy day! Be sure to check out the end of the post for How to SAVE the BRAISE.
Enjoy! Colleen
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| Star Anise Chicken by Feed Your Inner Cook |
Preparation 10 minutes including stovetop time
Cooking 30 minutes
standing 20 minutes
Ingredients
8 to 10 chicken Marylands (skin on) or chicken chops (leg/thigh partly boned portion)
depends on size of pieces and your pot. (I like to use my big oval cast-iron casserole)
Braising Liquid - can be re-used : check end of post for How to Save the Braise
250 ml Kecap Manis (sweet soy sauce)
1/3 rd cup Low Salt Soy Sauce
2/3 rd cup Soy Sauce
250 ml water
1/3 rd cup Brown Sugar
5 whole star anise
2 tablespoons Dry Sherry
2 cloves garlic - crushed
3 slices fresh ginger
1 stick Cinnamon
Serving options: Greens, mint, lime cheeks, rice.
Method
Preheat oven to 170 ℃
Use a large stovetop flameproof casserole dish with a lid.
Pour the Braising lngredients together and stir to dissolve the sugar over medium heat.
Increase heat and bring to the boil
Gently slip chicken pieces (skin side down) into liquid
Allow to return to boil then remove from heat. Cover with lid and place in oven.
Cook in oven 30 minutes.
Remove casserole dish from oven, lid stays on and chicken remains in pot.
Leave to cool in the liquid for 20 minutes.
Remove chicken pieces and place on serving platter over some cooked beans, bokchoy or similar greens. Add some slivers of cucumber if you like.
Ladle out some of the braising liquid into a small saucepan and boil over high heat until thickens into syrupy sauce. Watch and stir so it does not burn!
Spoon or brush the thick sauce over the chicken pieces.
Serve with the above-mentioned greens, rice or Asian style salad.
Scatter with optional mint leaves and lime cheeks.
How to SAVE the BRAISE
when liquid has cooled, strain through a fine sieve then pour into a clean freezer-proof container with an airtight lid.
When ready to re-use:
The fat will have solidified on top. Scrape the fat off then boil . It is ready to use again.
Please NOTE
Like master-stocks, it must be re-boiled every four weeks if you are using it this way.
The flavours will start to lose their intensity, so just add a little more of what you think it needs during each use. I find (because I remove some for the syrupy sauce each time) I can get about 3 uses out of the original braising stock.
Enjoy! Colleen
Cooking 30 minutes
standing 20 minutes
Ingredients
8 to 10 chicken Marylands (skin on) or chicken chops (leg/thigh partly boned portion)
depends on size of pieces and your pot. (I like to use my big oval cast-iron casserole)
Braising Liquid - can be re-used : check end of post for How to Save the Braise
250 ml Kecap Manis (sweet soy sauce)
1/3 rd cup Low Salt Soy Sauce
2/3 rd cup Soy Sauce
250 ml water
1/3 rd cup Brown Sugar
5 whole star anise
2 tablespoons Dry Sherry
2 cloves garlic - crushed
3 slices fresh ginger
1 stick Cinnamon
Serving options: Greens, mint, lime cheeks, rice.
Method
Preheat oven to 170 ℃
Use a large stovetop flameproof casserole dish with a lid.
Pour the Braising lngredients together and stir to dissolve the sugar over medium heat.
Increase heat and bring to the boil
Gently slip chicken pieces (skin side down) into liquid
Allow to return to boil then remove from heat. Cover with lid and place in oven.
Cook in oven 30 minutes.
Remove casserole dish from oven, lid stays on and chicken remains in pot.
Leave to cool in the liquid for 20 minutes.
Remove chicken pieces and place on serving platter over some cooked beans, bokchoy or similar greens. Add some slivers of cucumber if you like.
Ladle out some of the braising liquid into a small saucepan and boil over high heat until thickens into syrupy sauce. Watch and stir so it does not burn!
Spoon or brush the thick sauce over the chicken pieces.
Serve with the above-mentioned greens, rice or Asian style salad.
Scatter with optional mint leaves and lime cheeks.
How to SAVE the BRAISE
when liquid has cooled, strain through a fine sieve then pour into a clean freezer-proof container with an airtight lid.
When ready to re-use:
The fat will have solidified on top. Scrape the fat off then boil . It is ready to use again.
Please NOTE
Like master-stocks, it must be re-boiled every four weeks if you are using it this way.
The flavours will start to lose their intensity, so just add a little more of what you think it needs during each use. I find (because I remove some for the syrupy sauce each time) I can get about 3 uses out of the original braising stock.
Enjoy! Colleen
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