23 Reviews

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!

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Maven in the Making May 06, 2012

Very very salty, almost inedible. May try again someday with a reduced sodium soy sauce.

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stonecoldcrazy August 01, 2009

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.

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YungB June 23, 2009

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!

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Blue Skies May 13, 2009

Your recipe is totally authentic - so yummy! :)

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Delicia T May 13, 2009

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!

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Kris_T April 10, 2009

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.

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ChefClaudette October 21, 2008

its a good recipe but i suggest you just use 1 star anise, 2 is too much and overpowers the dish. thanks!

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shygirl August 21, 2008

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.

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alexbitong August 20, 2008

Braised it,by doubling sauce+then simmering 15 mins,+mixing it with 20 oz fettucini-it tasted REALLY,REALLY great

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larry #2 January 30, 2008
Chinese Soy Sauce Chicken