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  • Oriental Chicken

    2 votes
    Oriental Chicken
    Prep time:
    Cook time:
    Servings: 4
    by Aspen Lee-Moulden
    39 recipes
    		 >
    This recipe comes from an English cookbook by Delia Smith. It's low in fat but not light on taste. Once you've made this, you'll make it again.

    Ingredients

    • You will need a casserole dish that can go from stove to over (Le Cruset)
    • 4 plump free range chicken thighs, skin removed
    • 5 fl oz Shaosing (Chinese brown rice wine)
    • 3 fl oz soy sauce
    • 1 heaped teaspoon, peeled, grated fresh ginger
    • 4 cloves garlic, crushed
    • 5 whole star anise
    • 1 teaspoon toasted sesame oil
    • To garnish:
    • 1 small red chili, deseeded and cut into fine shreads
    • 1 spring onion, cut into fine shreds
    • To serve:
    • Cooked rice (sticky white is my favorite)

    Directions

    1. Pre heat oven to 400 degrees.
    2. Place skinned chicken thighs in a casserole dish. Mix together the remaining ingredients (rice wine, soy sauce, ginger, garlic, anise & sesame oil) and 2 fl oz of water in a bowl and pour this over the chicken.
    3. Place the casserole over a medium heat and bring liquid to a boil. Now transfer to the preheated oven (no need to cover) and bake on center shelf for 30 minutes, turning the chicken halfway through the cooking time.
    4. Serve the cooked chicken on a bed of plain rice with the sauce poured over and the shreds of chili and spring onion sprinkled on top.

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