- Most Helpful
- Highest Rating
I love how EASY this recipe is! It doesn't require a lot of watching and goes together so fast! Thank you. (Apologies to the creator of the dish: I didn't have the five spice powder or the star anise. Just left it out and it was still very good. I didn't have the scallions either but garnished the top with some chopped cilantro I happened to have - along with the sesame seeds - and got lots of compliments.) Yumm!
Very very salty, almost inedible. May try again someday with a reduced sodium soy sauce.
Quick and tasty dish for those nights that you are just too tired to fuss. I made it with drumsticks but the next time, I will make it with skinless boneless thighs or breasts that have sliced in pieces.
I made this for dinner last week, but I made it with thin-slice cut chicken in the wok. I did add the birds-eye chilies as we prefer a little spice, and we enjoyed the recipe! I did remove the star anise after a short time so as to not overwhelm the chicken, I don't love love too much anise. Also used rice wine and toasted the sesame seeds prior to adding. Served over Jasmine rice. Thanks for the recipe, it was a slightly different taste for us and we will probably make again sometime!
Your recipe is totally authentic - so yummy! :)
Everyone in my house liked this recipe, which is rare. I would cut back on the star anise next time, it was alittle strong for me. I grilled the chicken for a few minutes after to crisp up the skin. (soggy chicken skin isn't very appetizing) I didn't have any oyster sauce so I left it out. It turned out great! Thanks!
Loved this recipe. Have had it from a favorite chinese restaurant before I moved so I know what the real dish should taste like. Star anise and brown sugar are essential ingredients. I also used mushroom soy sauce that an Asian friend gave me. After cooking according to recipe minus a few minutes, grill the chicken for 5-10 minutes and it tastes even better! I also save and re-use the sauce with maybe slight adjustments (more anise, brown sugar to taste) and it's just as good second, third time around. I also thicken some of the sauce with cornstarch to serve over rice. Mmmm mmm good.
its a good recipe but i suggest you just use 1 star anise, 2 is too much and overpowers the dish. thanks!
Great recipe, I just used 2 t sugar, we don't quite like it sweet, you would think the sauce is not enough but the chicken is gonna ooze its own juice so no need to double the liquid.
Braised it,by doubling sauce+then simmering 15 mins,+mixing it with 20 oz fettucini-it tasted REALLY,REALLY great