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Chinese braised chicken with chilli, ginger & star anise


  • Heat a little oil in a wok (or deep heavy-bottomed pan) and gently sauté the onions, garlic and ginger until tender.
  • Then stir through the chillies and star anise, before adding the chicken and tossing until well coated.
  • Add the 5-spice, sambal and salt. Mix well and briefly cook to toast the spices.
  • Then add the soy with about 1 cup stock, the sugar and tomatoes. Stir and bring to the boil. Turn the heat right down and simmer for about 20-30 mins until the chicken is tender, adding more stock if needed.
  • Serve the chicken with plenty of the sauce on a bed of steamed rice on individual plates with coriander sprinkled over the top.


  • vegetable oil
  • 2 medium-large onions, finely chopped
  • 2-3 garlic cloves, crushed
  • 1 heaped tbsp julienne of fresh ginger
  • 2 long red chillies, seeded & finely sliced
  • 6 whole star anise
  • 1.25 kg cubed, skinless & boneless chicken
  • 2 tspn Chinese 5-spice
  • 1 tbsp sambal oelek
  • a good pinch of sea salt
  • ¼ cup soy sauce
  • 1-1½ cups chicken stock
  • 1 tbsp brown sugar
  • ½ can diced tomatoes
  • 2 tbsp chopped fresh coriander leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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