Braised curried chicken with anise
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | (3-lb) chicken | |
| 2 | Onions | |
| 1 | Clove garlic | |
| 2 | slices | Fresh ginger root |
| 2 | tablespoons | Oil |
| 3 | tablespoons | Oil |
| 1 | tablespoon | Flour (up to) |
| 2 | tablespoons | Curry powder |
| 1 | tablespoon | Sugar |
| 2 | tablespoons | Soy sauce |
| 2 | cups | Stock |
| ½ | teaspoon | Salt |
| 2 | Cloves star anise | |
| 1 | pounds | Potatoes |
Directions
1. Bone chicken and cut in 2-inch cubes. Separately mince onions, garlic and ginger root.
2. Heat oil. Add onions; stir-fry to brown lightly; then remove from pan.
Heat remaining oil; add garlic and stir-fry a few times. Then stir in ginger, flour and curry to blend.
3. Return onions and stir in 1 minute over low leat. Add chicken. Raise heat to medium and gently stir in 3 minutes to coat.
4. Add sugar, soy sauce, stock, salt and star anise. Bring to a boil; then simmer, covered, 20 minutes.
5. Meanwhile peel potatoes and cut in 1-½ inch cubes. Then add to pan and simmer, covered, until done (about 20 minutes).
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .