Dinner Tonight: Star Anise And Ginger Chicken Recipe

• 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

1. 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.
2. 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.
3. Remove the chicken to a plate and turn the heat to high. Bring the sauce to a boil and reduce until almost syrupy.
4. Return the chicken to the pan to glaze in the sauce. Sprinkle with scallions and serve with white rice.

vegetable oil, chicken, ginger, garlic, chinese rice wine, chicken, honey, anise, light, fresh clementine, scallions

Taken from www.seriouseats.com/recipes/2011/10/dinner-tonight-star-anise-and-ginger-chicken-recipe.html (may not work)