Anise Wine Chicken
Serves: 6
Callie Medhurst
1 January 1970
Based on User reviews:
60
Spice
45
Sweetness
63
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 small
Onion (chopped)2 cloves
Garlic (minced)1 cup
White Wine (dry)1 tsp
Salt1 tsp
Ground Black Pepper1 tbsp
Vegetable Oil1 tsp
Rice Vinegar20
New Potatoes1 cup
Cherry Tomatoes1 tbsp
Cornstarch2 tbsps
WaterDirections:
1
Stir the onion, ginger, garlic, star anise, white wine, salt, pepper, 2 tablespoons vegetable oil, rice vinegar, and chicken together in a mixing bowl
2
Cover, and marinate in the refrigerator 4 to 6 hours
3
Meanwhile, place the potatoes into a large pot and cover with salted water
4
Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes
5
Drain and allow to cool before cutting in half
6
Heat 1 tablespoon of vegetable oil in a large skillet over high heat
7
Remove the chicken from the marinade, and squeeze the excess marinade from the chicken; reserve the marinade
8
Cook and stir the chicken in the hot oil until browned on all sides and no longer pink in the center, about 5 minutes
9
Remove and discard the star anise from the marinade, and stir the marinade into the chicken
10
Bring to a boil, then add the cherry tomatoes and halved potatoes
11
Cook until the potatoes are hot and the cherry tomatoes begin to burst, about 3 minutes
12
Dissolve the cornstarch in the water, and stir into the chicken mixture along with Thai basil
13
Cook and stir until thick, about 1 minute more