Spiced Braised Chicken Recipe - Cooking Index
Spiced Braised Chicken Recipe - Cooking Index
| 2 1/2 cups | Water | |
| 1/2 cup | Soy sauce | |
| 1/4 cup | Rice wine or chicken broth | |
| 2 tablespoons | Sugar | |
| 1/2 teaspoon | Aniseed or fennel seed | |
| 1 | Cinnamon stick | |
| One orange - zest of | ||
| 4 x | Fresh ginger | |
| 1/4 teaspoon | Red pepper flakes | |
| 4 | Green onions - sliced thin | |
| 4 | Chicken breast halves - boned | |
| Skin removed | ||
| 2 teaspoons | Cornstarch in 1 tb water | |
| 3 cups | Rice - cooked | |
| 1 | Green onion - sliced thin for |
In a large pan combine water, soy sauce, sugar, aniseed, cinnamon, zest, ginger, green onions and red pepper flakes. Bring to a boil, reduce heat and simmer for ten minutes. Add chicken and simmer for about 30 minutes or until chicken is cooked through. Remove chicken from pan.
Strain 2 cups of the pan juices and bring to a boil in a skillet. Add cornstarch mix and boil a few minutes to thicken. Add chicken, stirring to coat and heat through. Serve chicken and sauce over cooked rice and garnish with green onions.
NOTE: it is easiest to remove zest with a vegetable peeler, when needing strips.
Source:
Cooking Light, Sept 1994, page 102
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