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Soy & orange braised chicken

  • 0:10 Prep
  • 1:30 Cook
  • 6 Servings


  • 1 tablespoon peanut oil
  • 6 large chicken thigh cutlets, skin on
  • 250ml (1 cup) Massel chicken style liquid stock
  • 60ml (1/4 cup) hoisin sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1/2 teaspoon Chinese five spice
  • 4 strips orange rind
  • 2 whole star anise
  • 3 teaspoons cornflour
  • 1 tablespoon water
  • Steamed rice, to serve
  • Steamed Asian greens, to serve
  • 1 tablespoon sesame seeds, toasted


  • 1
    Preheat oven to 150ºC. Heat oil in a heavy-based frying pan over medium heat. Cook half the chicken, skin-side down, for 2-3 minutes or until browned. Transfer to a roasting pan. Repeat with remaining chicken.
  • 2
    Stir stock, hoisin sauce, soy sauce, sugar, five spice, orange rind and star anise in a saucepan over low heat until the sugar dissolves. Pour over chicken. Cover with foil and bake for 1 hour 20 minutes or until chicken is tender.
  • 3
    Transfer chicken to a plate. Keep warm. Transfer sauce to a saucepan. Bring to the boil over medium heat. Combine cornflour and water in a bowl. Gradually add cornflour mixture to sauce. Cook, stirring, for 1 minute or until the sauce boils and thickens.
  • 4
    Divide the rice among plates. Top with Asian greens and chicken. Drizzle over the sauce and sprinkle with the sesame seeds.

Source: taste.com.au


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