[Cooking] Star Anise-Ginger "Braised" Whole Chicken

This recipe of Star Anise-Ginger "Braised" Whole Chicken is from Simply Ming One-Pot Meals: Quick, Healthy & Affordable Recipes.  After reading the cookbook, that was the first dish I wanted to make.  Plus I saw Ming Tsai making the dish on Today's Show, and it looked so good.  This was the best chicken soup I've ever made.  The soup was full of flavor, and the chicken was so moist and tender.  I think EVERYONE should try making this soup!



4 celery stalks, cut into 1/2-inch pieces
3 large carrots, peeled and roll-cut into 1/2-inch pieces, or cut conventionally
2 large onions, cut into 1/2-inch dice
1 teaspoon black peppercorns
2 bay leaves
2 sprigs fresh thyme
1/4 bunch fresh flat-leaf parsley
2 star anise
2 tablespoons minced ginger




1/2 cup naturally brewed soy sauce or wheat-free tamari sauce
2 quarts fresh chicken stock, or low-sodium canned chicken broth, plus extra, if needed
Kosher salt
Freshly ground black pepper



One 5- to 6-pound whole chicken, wing tips folded over the back



1. In a stockpot or other tall, wide pot or large Dutch oven, combine the celery, carrots, onions, peppercorns, bay leaves, thyme, parsley, star anise, ginger and soy sauce.  And the stock and season with salt and pepper.

2.  Season the chicken inside and out with salt and pepper.  Add the chicken to the pot breast side up.  It should be completely covered with stock, but if not, add more.

3. Cover and bring just to a simmer over medium-high heat.  Reduce the heat to low and barely simmer for 45 minutes.  Turn off the heat and let the pot stand, covered, 30 minutes to 1 hour (the chicken won't cook any further after 30 minutes).  Remove the chicken and strain the broth, reserving the vegetables.  Carve the chicken and serve with the vegetables and bowls of the broth.



The chicken was so tender and silky.  The meat was very flavorful.  I know chicken skin is really fat, but I just love eating it.



I separated the meat and the vegetable from the broth.  The vegetable was really really good, too.



And the broth, mmmmm.... the broth, so full of flavor.  This is not your ordinary chicken soup.  This soup tasted like a cross between the stronger beef stew soup and a chicken soup.  I think it would be wonderful to make a noodle soup with it, too.  I shell try that next time.

Delicious!  Now everyone go make it!!  :-)

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