Exotic One Pot Chicken
Its oriental spices give it an authentic exotic flavour.
Make it in advance and it just gets better....
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- 1 kg
- chicken pieces, skin on or off
- 1 Tbsp
- vegetable oil
- 15 g
- fresh root ginger, peeled and cut into thin strips
- 3 clove
- garlic, finely sliced
- 80 ml
- rice wine or dry sherry
- 125 ml
- chicken stock
- 1 Tbsp
- runny honey
- star anice
- 60 ml
- light soy sauce
- 3 Tbsp
- orange juice or the juice of 1 clementine
- spring onions, thinly sliced
- rice or mangetout, to serve
- a handful of cashew nuts for garnish
1Heat a large frying pan. Fry the chicken in the oil for 4-5 minutes on each side, until brown and caramelised - transfer to a plate.
2Drain all but the 1 tablespoon of fat from the pan. Add the ginger, garlic, rice wine, stock, honey, star anise and soy sauce and bring to the boil.
3Add the orange or clementine juice and chicken and, reduce the heat, cover and simmer for about 30 minutes until cooked through. Turn the chicken after 15 minutes so it cooks evenly.
4Remove the chicken from the pan with a slotted spoon and set aside. Bring the liquid back to the boil and cook for 2-3 minutes to reduce the sightly.
5Remove the star anise. Return the chicken to the pan. Stir to coat the chicken in the sauce. Sprinkle with the spring onion and cashew nuts and serve on a bed of rice and mangetout, or french cut green beans.