Cuisine
Chinese
Time
40 mins
Servings
6 people people
Roughly chop the ginger and spring onions. Add the oil to a heavy based wok or pan. Add the ginger and spring onion and allow to cook for 30 seconds.
• Add the chicken and brown it on all sides. Once golden brown, add the star anise, dark soy sauce and sugar. Whack up the heat and allow the sauce to wrap around the chicken and deepen the brown colour.
• Once the sauce has reduced to a sticky consistency add the rice wine, light soy sauce, and chicken stock (enough to nearly cover the chicken). Allow that to come to a boil and let it simmer for 20 minutes. Serve with steamed rice .
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