Chicken stewed with ginger and anise
4 servings
35 minutes
Ginger and star anise braised chicken is a dish where the aromas of Chinese cuisine intertwine harmoniously. This combination of tender chicken fillet infused with spices, sweet rice wine, and rich soy sauce creates a rich palette of flavors. The recipe's origins trace back to traditional Chinese braising methods, where spices like ginger and star anise play a key role in revealing depth of flavor. Ginger adds a zesty freshness while anise provides a warm, slightly sweet note. The dish is perfect for a cozy family dinner, especially paired with fluffy rice that absorbs the aromatic sauce.
1
Heat the wok over medium heat, add Sichuan pepper, and cook for 2-4 minutes. Transfer from the pan and lightly crush.
- Sichuan pepper: 1 teaspoon
2
Heat the wok again, pour in the oil, and spread it across the pan. Add sliced ginger and garlic, and cook for 1-2 minutes on low heat until golden. Add cleaned and chopped mushrooms. Fry, stirring constantly, for at least 3-4 minutes. Add chicken fillet, increase the heat to medium, and fry for 3 minutes until golden brown.
- Peanut butter: 2 tablespoons
- Ginger root: 1 piece
- Garlic: 2 cloves
- Champignons: 150 g
- Chicken fillet: 1 kg
3
Add pepper, wine, honey, soy sauce, and anise. Reduce the heat, cover, and simmer for 20 minutes until the chicken is tender.
- Sichuan pepper: 1 teaspoon
- Sweet rice wine: 4 tablespoons
- Honey: 1 tablespoon
- Light soy sauce: 3 tablespoons
- Anise (star anise): 1 piece
4
Serve with boiled rice.
- Rice: to taste