This was awesome. I always have really good luck with Serious Eats, but I think this might be my new favorite recipe that I’ve gotten there. The flavor was great, and I was pretty excited to find a new use for the huge bag of star anise I have (besides pickling). It took quite a bit longer to cook than the recipe suggested, but I think that is because the pan I used was a bit too deep, so the cooking liquid didn’t cover as much of the chicken as it should have. I served this with a Soba noodle salad and bok choy.
- 1 tablespoon vegetable oil
- 2 pounds bone-in, skin-on chicken pieces (such as thighs and legs)
- 1-inch piece fresh ginger, peeled and cut into thin strips
- 3 garlic cloves, thinly sliced
- 1/3 cup Chinese rice wine (or use sherry or sake)
- 1/2 cup chicken stock or water
- 1 tablespoon honey
- 1 star anise
- 1/4 cup light or low-sodium soy sauce
- 3 to 4 tablespoons fresh clementine or orange juice, optional
- 2 scallions, thinly sliced
In a large (12-inch) skillet, heat the oil over medium heat until shimming. Add the chicken pieces skin-side down and cook undisturbed until they pull away easily from the pan and the skin is golden, 5-8 minutes. Turn the pieces with tongs and cook for a minute longer, just to lightly brown the other side. Remove with tongs to a plate.
Pour off all but a tablespoon of the oil and add the ginger, garlic, rice wine, stock or water, honey, star anise, and soy sauce to the pan. Bring the mixture to a boil, add the clementine or orange juice, and put the chicken back into the skillet skin-side up (it should be about half-submerged with the crisp skin still exposed). Simmer until the chicken is just cooked though, 5-10 minutes more.
Remove the chicken to a plate and turn the heat to high. Bring the sauce to a boil and reduce until almost syrupy.
Return the chicken to the pan to glaze in the sauce. Sprinkle with scallions and serve.