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Categories:
will range chicken rice wine soy sauce ginger garlic star anise sesame oil red chili spring onion rice
Viewed: 110 - Published at: 4 years agoIngredients
- 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)
Method
- Pre heat oven to 400 degrees.
- 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.
- 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.
- 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.
