A wonderfully simple and healthy way to enjoy chicken that will also fill your kitchen with exotic aromas, this spice-braised chicken is a real crowd pleaser. It gets better with time, so it’s worthwhile preparing it in advance or making a big batch to ensure leftovers. (Use two small chickens or one hen and a package of chicken pieces and double all the other ingredients.) To serve for dinner, accompany with steamed or sautéed snow peas and rice. This recipe also works very well with chicken wings as party food.–Laura Washburn
LC Just Wing It Note
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 as Washburn suggests, 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.
Star Anise and Ginger Braised Chicken
- Quick Glance
- 15 M
- 40 M
- Serves 4
Special Equipment: Slow cooker (if following the slow cooker method)
IngredientsEmail Grocery List
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.
Slow Cooker Variation
- 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.