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Poached Chicken with Star Anise and Ginger

Source: Cooking at a Glance - Chicken
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Active Time:  15 Minutes
Total Time:  1 Hour 5 Minutes
  Makes 6 servings
Cut the gingerroot into pieces that are large enough to be noticed; the ginger imparts a wonderful flavor that should stand out. While star anise, an ancient Oriental spice, is not a true anise, it adds a similarly intriguing hint of licorice to the sauce.
3 - 3 1/2-pound whole broiler-fryer chicken
2 cups water
3/4 cup soy sauce
1/2 cup packed brown sugar
3 tablespoons ginger liqueur or dry white wine
1 tablespoon thinly sliced fresh ginger root
2 whole star anise
2 green onions, cut into thin strips (1/4 cup)
Poached Chicken with Star Anise and Ginger Recipe at
Rinse chicken; pat dry. In a Dutch oven combine water, soy sauce, brown sugar, ginger liqueur or wine, gingerroot, and star anise. Place the chicken, breast-side down, in the Dutch oven. Bring to boiling; reduce heat. Cover and simmer for 25 minutes. Turn chicken over and simmer, covered, for 25-30 minutes more, or till chicken is tender and no pink remains, basting frequently the last 10 minutes. Remove chicken from pan; keep warm.

Skim fat from cooking liquid. Strain liquid through several layers of 100 percent cotton cheesecloth; discard ginger and anise. Reserve 1 1/2 cups of the liquid; discard remaining liquid. Return the reserved liquid to the Dutch oven. Boil, uncovered, for 3-4 minutes, or till reduced to 1/2 cup.

TO SERVE: Cut the chicken into serving-sized pieces. Spoon some of the reduced liquid over each serving and pass the remainder. Garnish with green onion strips.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 6 servings
Calories: 209
Fat. Total: 4g
Protein: 24g
Carbohydrates, Total: 19g
Sodium: 1893mg
% Cal. from Fat: 17%
Cholesterol: 77mg
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