Chicken Braised with Ginger and Star Anise
Infused with aromatic spices and rich umami flavors, Chicken Braised with Ginger and Star Anise is a comforting dish that transforms everyday ingredients into an elegant, restaurant-worthy meal. Tender chicken thighs or drumsticks are seared to golden perfection, then slow-braised in a savory-sweet sauce featuring soy sauce, dark soy sauce, and brown sugar, enhanced by the warming nuances of fresh ginger and the exquisite perfume of star anise. This one-pot wonder is finished with a garnish of fresh scallions and served over fluffy white rice, making it a complete, flavorful dinner. With its simple preparation and bold flavors, this Chinese-inspired recipe is perfect for weeknight cooking or impressing dinner guests while keeping your effort minimal.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs or drumsticks (bone-in, skin-on)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Cooking oil (vegetable or peanut)
- 2 inches Fresh ginger (sliced into thin coins)
- 4 cloves Garlic cloves (smashed)
- 3 pieces Star anise
- 3 tablespoons Soy sauce
- 1 tablespoon Dark soy sauce
- 1 tablespoon Brown sugar
- 1.5 cups Chicken stock
- 2 stalks Scallions (sliced for garnish)
- 2 cups Cooked white rice (for serving)
Instructions
Season the chicken pieces with salt and black pepper. Set aside.
Heat the cooking oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Add the chicken pieces skin-side down and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the pot and set aside.
In the same pot, lower the heat to medium and add the sliced ginger, smashed garlic, and star anise. Sauté for 1-2 minutes until fragrant.
Stir in the soy sauce, dark soy sauce, and brown sugar. Mix well until the sugar dissolves.
Return the seared chicken pieces to the pot and pour in the chicken stock. The liquid should cover the chicken about halfway.
Bring the mixture to a gentle simmer, then cover the pot with a lid and reduce the heat to low.
Let the chicken braise for 30-35 minutes, occasionally turning the pieces to ensure even cooking and flavor absorption.
Once the chicken is tender and the sauce has reduced to a slightly thicker consistency, taste and adjust seasoning if needed.
Garnish with sliced scallions and serve hot over steamed white rice.
Nutrition Facts
Calories |
2032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.1 g | 132% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 5697 mg | 248% | |
| Total Carbohydrate | 164.7 g | 60% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 11.8 g | ||
| Protein | 114.2 g | 228% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 289 mg | 22% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 1515 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
