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.
Star Anise and Ginger Braised Chicken
- Quick Glance
- 15 M
- 40 M
- Serves 4
Special Equipment: Slow cooker (if following the slow cooker method)
To make the Star Anise and Ginger Braised Chicken in your slow cooker, see the Slow Cooker Variation below.
To make the Star Anise and Ginger Braised Chicken on your stovetop, 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. Originally published March 28, 2011.
- Slow Cooker
We invariably rely on skinless chicken for the slow-cooker rendition of this ginger-infused recipe—after all, nobody likes flabby chicken skin, do they? Place the chicken in the slow cooker and combine the remaining ingredients, except for the scallions, in a bowl or a large measuring cup and stir to combine. Pour the mixture over the chicken. Cook on high for 3 to 4 hours or low for 6 to 8 hours. Transfer the chicken to a platter. If a thicker sauce is desired, slowly stir a little cornstarch slurry into the sauce in the stock pot, place it on high and let it simmer until thickened to the desired consistency (to make a cornstarch slurry, we tend to use 1 tablespoon cornstarch stirred into 1/4 cup cold water). Return the chicken to the sauce just until warmed through, then transfer the whole shebang back to the platter and sprinkle with the scallions.
[Editor’s Note: Bear in mind, no two slow cookers are exactly alike, just as no two cooks are exactly alike. This slow-cooker approach worked really, really well for us, although if you have a different slow-cooker cooking technique you want to try by all means, do so. And, natch, we’d love if you’d share it with us in a comment below.] Curious to hear more about working magic with your slow cooker? Peruse our entire selection of slow cooker recipes.
- Star Anise and Ginger Braised Chicken Wings
We don’t know about you, but when a recipe calls for generic “chicken parts,” we tend to assume breasts or thighs or drumsticks. But why not wings? (And not just wings, but how about those meaty little drummettes?!) To make wings (or other parts) for a crowd, opt for a large roasting pan, cover the wings and sauce with foil, and roast at 350°F (176°C) for about 30 minutes. Uncover and roast until the meat is cooked through and the skin is slightly crisp and the sauce has reduced, about 15 minutes or so. Then pass the napkins.
Recipe Testers' Reviews
This dish was simple to put together, made a lovely presentation over rice, and my guests asked for the recipe. It's certainly easy enough for a weeknight dinner and delicious enough for a company meal.
I made the slow cooker version. Obviously the slow cooker version won't have the crisp skin that the roasted version would, but it was delicious. I used to teach Chinese cooking and have made similar recipes but not a slow cooker version and wasn't sure how I was going to like this. I didn't brown the chicken but simply mixed the chicken pieces in the slow cooker with the garlic slivers, ginger, and the remaining ingredients. I added 1/4 cup of low-sodium coy sauce and 1/4 cup chicken stock and the honey. I thought I had Chinese rice wine but at the last minute realized I didn't have either the rice wine, dry sherry, or sake, so I just omitted it. I cooked it on high for 2 hours, then low for 45 minutes. When I checked the chicken after 45 minutes, it was perfectly done but my slow cooker seems to run somewhat high.
The taste was lovely, though when I make it again—and I will—I might add a few more star anise to give it a little more zing. The recipe calls for reducing the liquid, however, I removed the pieces of ginger, garlic, and star anise and added rice to the slow cooker and continued cooking it until the rice was ready and served the chicken on top of the rice with scallions sprinkled on top. It was a very big hit with my tasters.
My chicken cooked rather quickly even in the slow cooker but, as I mentioned, mine seems to cook somewhat hot, possibly because it's 28 years old and well used, rather than newer models which probably have more controls. All slow cookers, though, vary in their heat, no matter what the setting. But next time I make this recipe I'll set it on high for about 45 minutes and then switch to low.
I really liked the crock pot version of the recipe. I used skinless bone-in chicken thighs. (I think the chicken skin is unpleasant when slow cooked over a long time.) To keep the liquid that accumulates in the pot over the long cooking time to a flavorful minimum, I kept the liquid measures the same and doubled the rest of the ingredients. The chicken went in first and then the rest was combined and poured over the chicken. This cooked on low for 4 hours and then was turned to the keep warm setting for another 4 hours.
I removed the chicken to a platter and it was cooked through and tender, but not overcooked to the point where it was off the bone. I made a corn starch slurry of a scant 1 tbs corn starch to 1/4 cup cold water. This was stirred into the sauce remaining in the pot and the pot was turned to high. This thickened the sauce slightly but not too thick. I added the chicken back to the crock pot and turned it back to keep warm.
I think I'll do this again as it was so good and easier to make this time. I served this over plain brown rice.