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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)
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.
nutrition information per serving
209 calories; 4g total fat; 77mg cholesterol; 1893mg sodium; 19g carbohydrates; 0g fiber; 24g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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