Soy-braised Chicken Thighs with Star Anise & Orange Peel

Page 147

Cuisine: Asian | Course Type: Main Courses

(1 review)

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Recipe Reviews

This is a quick braise which makes it a nice choice for a weeknight. I used skinless and boneless chicken thighs since that is what was in the freezer, so I was able to skip the browning step, downside is a bit less flavour, upside its healthier without the skin and gets to the table quicker.

The sauce prompted an immediate yumm from my husband -- we both really liked the star anise and orange combo.

There is no salt added to the dish, but since it has both soy sauce and fish sauce, and the sauce is reduced before serving, it's a good idea to taste while reducing since it can get too salty. I ended up wishing I had added a bit more stock and reducing again to bring down the saltiness a tad. Molly does warn you about that in the last step and suggests that if the dish is too salty at the end to add a splash of vinegar --I didn't but I wished I had.

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