Asian Aromatic Chicken

I made this one about a week ago it was very good and the flavour was wonderful. I do not have a bamboo steamer so I just did mine in the pan and then boiled the marinade and thickened it with a little cornflour and drizzled over the chicken. I made an extra breast to have on hand for my son's dinner the next night and even reheated he said it was gorgeous. I served mine and my hubbies over stir-fried vegetables as we are watching our carb intake but I served my son's with egg fried rice to fill up his appetite, both ways were great. If you want to see the original recipe click here.

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Ingredients

2 tablespoons minced green onions
1 tablespoon minced peeled fresh ginger
3 tablespoons low sodium soy sauce
2 tablespoons dry sherry
1 1/2 teaspoons hoisin sauce (I used a little more than this but it does depend on brands as some a so much stronger than others.)
1 teaspoon minced garlic (I did 3 Garlic cloves)
1/2 teaspoon sambal oelek (I also added more, just personal preference.)
1 cinnamon stick, broken
1 star anise
4 bone in skinless chicken breast halves
1 cup chicken broth

Method

1. Combine first 9 ingredients in a large zip-top plastic bag. Add chicken to bag; seal and marinate in refrigerator at least 6 hours or up to 24 hours, turning bag occasionally.

2. Remove chicken from bag, reserving marinade. Pour marinade into a large skillet; stir in broth. Arrange chicken in a bamboo steamer coated with cooking spray; cover with steamer lid.

3. Place bamboo steamer in pan; bring marinade mixture to a boil. Steam the chicken 18 minutes or until a thermometer inserted in center of breasts registers 165°F Transfer chicken to a platter.

4. Remove steamer from pan. Strain marinade mixture through a fine sieve into a bowl; discard solids. Return marinade mixture to pan; bring to a boil over high heat. Cook until reduced to 1/2 cup; about 2 minutes. Serve sauce with chicken.

If you do not have a bamboo steamer like me read how I dd mine above in my introduction. When I mention boiling marinade, I still strained solids first.

All photos taken by me unless otherwise stated.