Succulent chicken thighs infused with the warm, aromatic flavours of star anise, soy sauce, and ginger, braised to perfection. Served with fluffy jasmine rice.
1. In a large saucepan heat the oil over a medium heat. Place the chicken pieces in the pan and fry, skin-side down, until browned, around 4 minutes. Turn the chicken pieces and continue frying until browned all over.
2. Transfer to a plate. Remove most of the oil from the pan, leaving around one tablespoon.
3. Add the ginger, garlic, rice wine, stock, sugar, fish sauce, star anise, and soy sauce to the pan. Bring to a boil. Stir through the orange juice, return the chicken to the pan, reduce the heat, cover, and simmer gently for 15 minutes.
4. Turn over the chicken pieces and simmer for a further 10 minutes.
5. Remove the chicken pieces with a slotted spoon and place on a plate. Remove and discard the star anise.
6. Add the cornflour slurry to the pan and simmer until thickened, 2-3 minutes.
7. Add the chicken back in and toss to coat. Serve with the sliced spring onion and steamed jasmine rice.
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